This grilled corn salad has become a staple in our house this summer. After my husband, Frank, discovered it online, we've made it for everything from weeknight dinners to backyard barbecues. It's fresh, colorful, incredibly easy, and always disappears fast.
The best part? It's endlessly customizable. We love it exactly as written, but it's equally delicious with crumbled feta, cucumber, bell peppers, or whatever fresh vegetables you have on hand. We often serve it alongside grilled meats or simply scoop it up with Tostitos for an easy summer appetizer.
Serves 4–6
Ingredients
- 5 ears fresh corn, husks removed
- 1 pint cherry tomatoes, halved
- ½ medium red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Grill the corn over medium-high heat until lightly charred on all sides, about 8–10 minutes. Allow to cool, then cut the kernels from the cob.
- In a large bowl, combine the grilled corn, cherry tomatoes, red onion, and cilantro.
- Add the lime juice, salt, and pepper. Toss well to combine.
- Gently fold in the diced avocado just before serving.
- Taste and adjust seasoning as desired.
Make It Your Own
This salad is delicious as-is, but don't be afraid to get creative. Add crumbled feta for a salty finish, diced cucumber for extra crunch, or chopped bell peppers for additional color and sweetness. It's one of those recipes that adapts beautifully to whatever is fresh and in season.
Serve chilled or at room temperature alongside grilled chicken, steak, fish, burgers or with a big bowl of Tostitos for scooping. Either way, it's summer in a bowl.