Picture this: golden kernels of corn, kissed by the grill’s smoky char, tossed with juicy cherry tomatoes, crisp red onions, and creamy avocado, all dressed in a zesty lime-cilantro vinaigrette. This grilled corn salad isn’t just a dish—it’s a celebration of summer. Whether you’re hosting a backyard BBQ or craving a light yet satisfying lunch, this recipe delivers flavor and color in every bite. Plus, it’s easy enough for weeknights but impressive enough for guests!
Fresh Ingredients
🥘 Ingredients
• 4 ears fresh corn, husks removed
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, diced
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 lime, juiced
1/2 tsp smoked paprika
Salt and pepper to taste
👨🍳 Instructions
Step 1. 1. Preheat grill to medium-high. Brush corn with 1 tbsp olive oil and grill for 10-12 minutes, turning occasionally, until slightly charred. Let cool, then slice kernels off cobs.
2. In a large bowl, combine grilled corn, cherry tomatoes, red onion, avocado, and cilantro.
3. Whisk together remaining olive oil, lime juice, smoked paprika, salt, and pepper. Drizzle over salad and toss gently.
4. Chill for 10 minutes before serving to let flavors meld. Garnish with extra cilantro and lime wedges if desired.
🍽️ Final Result
👨🍳 Chef’s Note
For extra char, grill the tomatoes and onions for 2-3 minutes before tossing. Swap cilantro with parsley if preferred!
