Go Back

Grilled Corn and Avocado Salad with Lime

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 3 ears of fresh corn, husked
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon olive oil (for grilling)
  • Salt and black pepper, to taste
  • For the Lime Dressing:
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey (or agave for vegan option)
  • ½ teaspoon smoked paprika
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Grill the Corn : Preheat your grill (or grill pan) to medium-high heat. Brush the corn lightly with olive oil and season with a pinch of salt. Grill the corn for about 8–10 minutes, turning occasionally, until it’s nicely charred on all sides. Remove from grill and let cool for a few minutes. Once cooled, cut the kernels off the cob using a sharp knife.
  • Step 2: Prepare the Dressing : In a small bowl, whisk together lime juice, olive oil, honey, smoked paprika, minced garlic, salt, and pepper. Taste and adjust seasoning if needed — add more lime for tang or honey for sweetness.
  • Step 3: Assemble the Salad : In a large mixing bowl, combine grilled corn, diced avocado, cherry tomatoes, red onion, and cilantro. Pour the lime dressing over the mixture. Gently toss everything together until evenly coated, being careful not to mash the avocado.
  • Step 4: Chill (Optional) : You can serve immediately for a warm salad or refrigerate for 30 minutes to enjoy it cool and refreshing.