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Grilled Corn and Avocado Vegetarian Salad Recipe

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★★★★★

4.7 from 136 reviews

This vibrant Grilled Corn and Avocado Vegetarian Salad is a fresh, healthy, and flavorful dish featuring smoky grilled corn, creamy avocado, juicy cherry tomatoes, and a zesty lime cumin dressing. Perfect as a standalone main or a colorful side, it’s easy to prepare and full of textures and bright flavors that appeal to vegetarians and meat-eaters alike.

Ingredients

Scale

Main 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)

Dressing and Additional

  • 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
  • ½ cup crumbled feta cheese (optional, omit for vegan)

Instructions

  1. Prepare the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat to ensure it is hot enough for charring the corn effectively.
  2. Grill the Corn: Lightly brush the ears of corn with olive oil and place directly on the grill grates. Cook for about 10-15 minutes, turning occasionally until the kernels are tender with charred spots and a smoky aroma develops.
  3. Cool and Cut the Corn: Remove the corn and allow to cool slightly. Stand each ear vertically on a cutting board and carefully cut the kernels off the cob with a sharp knife, then transfer to a large salad bowl.
  4. Prepare the Vegetables: While grilling and cooling, add halved cherry tomatoes, finely chopped red onion, diced bell pepper, and minced jalapeño if using to the bowl with the corn kernels.
  5. Add Avocado and Cilantro: Gently fold in the diced avocado and chopped cilantro, taking care to avoid mashing the avocado.
  6. Make the Dressing: Whisk together extra virgin olive oil, fresh lime juice, ground cumin, smoked paprika, sea salt, and black pepper in a small bowl or jar until well combined.
  7. Dress the Salad: Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly. Adjust seasoning to taste.
  8. Add Feta (Optional): If using, gently fold in the crumbled feta cheese to add a salty, tangy layer of flavor.
  9. Chill (Recommended): Cover and refrigerate the salad for at least 15-20 minutes to allow flavors to meld. It can also be served immediately if short on time.

Notes

  • Use the freshest sweet corn available for best flavor and texture.
  • Don’t be afraid to get a good, slightly blackened char on the corn for smoky depth.
  • Add avocado just before serving to prevent browning; toss avocado with a bit of lime juice to extend freshness.
  • Jalapeño is optional and can be adjusted to taste or omitted for no heat.
  • If no grill available, use stovetop grill pan, broiler, or char kernels in a hot skillet.
  • This salad can be made vegan by omitting feta cheese.
  • Add plant-based proteins or beans for a more filling meal.
  • Make dressing and chop vegetables (except avocado) ahead for convenience.
  • Best consumed within 1-2 days to keep avocado fresh.
  • Great served as a main, side, or topping for tacos and grain bowls.

Keywords: grilled corn salad, avocado salad, vegetarian salad, BBQ side dish, healthy salad, summer salad, lime dressing, smoky corn, avocado recipe

Find it online: https://lucabites.com/grilled-corn-and-avocado-vegetarian-salad-recipe/