This grilled corn salad recipe courtesy of Welcome to the Table, adds a tangy, sweet dressing and tender cubes of avocado with smokey and sweet grille corn to create a feast of flavors, colors, and textures with minimal effort.

Time: 25 minutes; 20 minutes active
Servings: 6

Grilled Corn Salad Recipe


  • 4 ears sweet corn
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 2 large jalapeños, seeded and chopped
  • 1 clove garlic, pressed
  • 1 avocado, diced
  • 1 large tomato, chopped
  • 1/2 cup fresh cilantro, chopped


  1. Preheat the grill to high. Shuck the corn and place in a large bowl. Brush the corn with olive oil, and sprinkle with salt and pepper.
  2. Grill the corn, turning with tongs every couple of minutes. When the corn is tender and browned in spots on all sides — after about 10 minutes — remove from the grill to the bowl.
  3. Let the corn sit until cool enough to handle. Use a chef’s knife to cut the kernels off the corn and put them back in the bowl.
  4. In a cup, stir the lime juice and honey together, then stir in the jalapeños and garlic. Pour over the corn.
  5. Add the avocado, tomato, and cilantro. Stir to mix well. Serve immediately.

Serving Suggestion

This colorful side dish goes great with hamburgers, veggie burgers, or grilled chicken.

Nutritional Information

210 calories, 9 g. fat, 0 mg. cholesterol, 420 mg. sodium, 32 g. carbohydrate, 5 g. fiber, 5 g. protein

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