Dinner

Grilled Corn and Avocado Vegetarian Salad Recipe

Byluca Carter November 7, 2025November 7, 2025

Introduction

This Grilled Corn and Avocado Vegetarian Salad is a vibrant, healthy dish bursting with fresh flavors and textures. The smoky grilled corn pairs beautifully with creamy avocado and zesty lime dressing, making it a perfect addition to any meal or barbecue. It’s easy to prepare and sure to please both vegetarians and meat-eaters alike.

A close-up view of a corn salad served in a white bowl with a textured inside. The salad has three main layers: the base layer is bright yellow corn kernels mixed with small white bits; the middle layer consists of chunks of green avocado and red tomato pieces scattered evenly; the top layer is fresh green cilantro leaves sprinkled with black pepper. The salad looks fresh and colorful with a mix of smooth and soft textures. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears of fresh corn, husks and silk removed
2 large ripe avocados, pitted, peeled, and diced

1 pint (about 2 cups) cherry or grape tomatoes, halved
½ medium red onion, finely chopped

1 red or orange bell pepper, deseeded and finely diced
½ cup fresh cilantro, chopped

1 small jalapeño, seeded and minced (optional)
½ cup crumbled feta cheese (optional, for non-vegan)
¼ cup extra virgin olive oil, plus more for grilling

¼ cup freshly squeezed lime juice (about 2-3 limes)
1 teaspoon ground cumin
½ teaspoon smoked paprika

¾ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Instructions

Step 1: Preheat your outdoor grill or indoor grill pan to medium-high heat.

Step 2: Lightly brush the ears of corn with olive oil. Place the corn on the hot grill grates and cook for 10-15 minutes, turning occasionally, until kernels are tender and charred in spots.
Step 3: Remove the corn from the grill and allow to cool slightly. Stand each ear upright on a cutting board and carefully cut the kernels off using a sharp knife. Transfer to a large salad bowl.
Step 4: Add the halved cherry tomatoes, chopped red onion, diced bell pepper, and minced jalapeño (if using) to the bowl with the corn.

Step 5: Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado.
Step 6: In a small bowl or jar, whisk together the olive oil, lime juice, ground cumin, smoked paprika, salt, and black pepper until combined.
Step 7: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed.

Step 8: If using, fold in the crumbled feta cheese gently.
Step 9: For best flavor, cover the salad and refrigerate for 15-20 minutes before serving. It can also be served immediately if desired.

Tips & Variations

Use fresh, sweet corn for the best flavor. If fresh corn is unavailable, char frozen or canned corn in a hot skillet before adding to the salad.

Dice and add avocado just before serving to prevent browning, or toss with extra lime juice.
Adjust the heat by adding jalapeño seeds, cayenne, or red pepper flakes, or omit the jalapeño for no spice.
Add black beans or chickpeas for extra protein, or serve with quinoa for a heartier meal.

If you don’t have a grill, use a grill pan, broil the corn in the oven, or sauté the kernels in a hot skillet until charred.

Storage

Store the salad in an airtight container in the refrigerator for 1-2 days. To keep the avocado from browning, add it just before serving or store the salad without avocado and mix it in later. Leftovers can be enjoyed cold or at room temperature. Avoid reheating.

How to Serve

The image shows a close-up of a colorful corn salad in a white bowl. The dish has three main layers mixed together: the base layer is yellow corn kernels that look juicy and fresh, scattered throughout are bright red tomato chunks, and creamy light green avocado pieces. Fresh green cilantro leaves are spread on top, adding a touch of vibrancy. The ingredients have a slight shine, likely from a dressing, and there are small black pepper flakes sprinkled across the salad. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese to keep the salad fully plant-based. You may add nutritional yeast for a cheesy flavor if desired.

Can I use frozen or canned corn if fresh isn’t available?

Absolutely. Thaw and pat dry frozen corn, then sauté in a hot pan to char. For canned corn, drain, rinse, and pan-sear similarly. Fresh grilled corn, however, provides the best flavor and texture.