Avocado Corn Salad (Grilled Summer Corn Recipe)

Avocado Corn Salad is loaded with fresh & simple ingredients like creamy avocado, charred fresh corn, juicy tomatoes, red onion, and a zesty lime dressing with olive oil and cilantro. Get a taste of summer with this perfect side dish that is bursting with bold flavors.

Avocado Corn Salad Recipe

This summer corn salad is one of my favorite things to make with fresh corn! The corn gets charred in a skillet pan which gives the salad a unique and delicious flavor, it’s then mixed with creamy avocado, red onion, cherry tomatoes, cilantro, and the finishing touch is a simple olive oil lime vinaigrette.

Wholesome ingredients and charred crunchy corn make this salad unforgettable. 

Don’t let the charred corn intimidate you – it’s actually so simple. Place the corn cobs into a skillet pan, over medium-high heat, and let them cook until charred. Make sure you move them around to all the different sides so all the corn can get toasty and charred.

I have found that the best way to cut corn off the cob is to place an upside down bowl onto a plate, hold the corn cob vertical on the bowl, and then use a sharp knife to cut down. The corn will fall off onto the plate and the upside down bowl helps elevate the corn cob so the knife doesn’t scrape the plate. 

How To Make Grilled Corn Salad With Avocado and Cherry Tomatoes (Printable Recipe Card)

Add the corn to a large skillet pan, over medium-high heat, and cook until all sides begin to get a light char. You may need to do this in 2-3 batches depending on the size of the skillet pan. 

Cut the corn off the cob using a sharp knife, and place the grilled/charred corn into a large bowl. 

Add the remaining ingredients into the bowl and gently stir everything together until combined. Taste and season with salt & pepper as needed. 

Serve this fresh salad as a side dish, with tortilla chips, taco topping, or with crusty bread for a light lunch. Enjoy!

How To Store Leftover Charred Corn and Avocado Salad

This salad should be stores in an airtight container in the refrigerator for 2-3 days. Please note that the avocado could oxidize and turn brownish. The lime and olive oil in the salad should slow that process, but it will eventually occur. It is recommended that you enjoy the salad as soon as possible, and serve within 1 hour of making or serve right away. 

Serving Suggestions For Corn Tomato Avocado Salad

• Serve with salty tortilla chips as a dip
• Serve as a side salad to grilled meats or seafood
• I love serving it alongside these Quick & Easy Chicken Flautas or these Creamy Ground Beef Flatuas
• It makes for a great side dish for gatherings, potlucks, picnics, or holiday get togethers
• Use it as a taco topping, nacho topping, or as a dip or garnish for quesadillas
• Serve the avocado corn salad on top of romaine lettuce (or other preferred lettuce) and eat it as a salad or serve as lettuce cups

Recipe FAQs

Could I Use Frozen Ears of Corn, Or Do They Need To Be Fresh?

If fresh ears of corn are not available, you can use frozen ones. Just be sure they are completely thawed before you char them in the skillet. Otherwise, you may not be able to get the charred effect you are looking for. 

Can I Use The Grill To Char The Corn?

Yes! Using an outdoor grill to char the corn is absolutely delicious and adds another layer of flavor to the salad.

Do I Need To Shuck The Corn And Remove The Silks Before Charring It In The Pan?

Yes, you will need to shuck the corn on the cobs and remove the silks before adding it into the pan. We want the actual corn kernels to get a char on them. 

Can I Make This Dish Ahead of Time?

You can make it ahead of time, but I would not recommend making it more than 4-6 hours ahead of time. I actually prefer chilling the salad for 1-2 hours so all the flavors can marry together, but if you make it too far ahead of time, it will start to take away from the freshness of the ingredients and potentially could turn the avocados brown. 

Can I Add Beans?

Adding beans is a really good addition, if wanted, to bulk up the salad a bit and make it more of a satisfying meal. Make sure you are draining and rinsing the beans well before adding them into the bowl. As an added measure, to avoid too much excess moisture in the salad, take a paper towel and dab the beans to make sure they are really dry. Try using black beans, pinto beans, or navy beans. 

More Corn Recipes

• Fiesta Avocado Corn Salad
• Honey Butter Skillet Corn
• Kielbasa Corn Chowder
• Fritos Corn Salad
• Corn Casserole
• Southwestern Corn