There’s nothing quite like the smoky-sweet aroma of fresh corn sizzling on the grill on a warm summer evening. This **Grilled Corn Salad** is my go-to for backyard gatherings—it’s a burst of bright colors, crunchy textures, and tangy lime dressing that keeps everyone coming back for more. Toss in ripe avocados, juicy cherry tomatoes, and a hint of chili for a salad that’s as refreshing as it is bold. Perfect for picnics, potlucks, or a quick lunch with leftover grilled corn!
Fresh Ingredients
🥘 Ingredients
• ▢4 ears fresh corn, husked
▢1 cup cherry tomatoes, halved
▢1 avocado, diced
▢1/2 red onion, finely sliced
▢1 jalapeño, seeded & minced
▢1/4 cup cilantro, chopped
▢2 tbsp lime juice
▢1 tbsp olive oil
▢1 tsp honey
▢Salt & pepper to taste
👨🍳 Instructions
Step 1. 1. **Grill the corn**: Brush corn with olive oil and grill over medium-high heat for 10-12 minutes, turning occasionally, until charred. Let cool, then cut kernels off the cob.
2. **Mix the salad**: In a large bowl, combine corn, tomatoes, avocado, red onion, jalapeño, and cilantro.
3. **Make the dressing**: Whisk lime juice, olive oil, honey, salt, and pepper. Pour over salad and toss gently.
4. **Serve**: Chill for 15 minutes or serve immediately with extra lime wedges.
🍽️ Final Result
👨🍳 Chef’s Note
**Pro Tip**: For extra smokiness, leave the corn in its husk while grilling, then peel and char the kernels briefly at the end!
