featured 10630

Charred Corn & Avocado Salad with Lime Vinaigrette

This grilled corn salad combines charred sweet corn, creamy avocado, juicy tomatoes, and bright lime juice — an ideal side for summer barbecues and backyard gatherings.

Summer in the Midwest means sweet corn is everywhere, and while buttered corn on the cob is always welcome, this grilled corn salad is one of the best ways to enjoy fresh ears during grilling season.

Smoky, colorful, and fresh, it pairs perfectly with grilled meats or can stand alone as a light summer side.

Overhead view of grilled corn salad with avocado and tomatoes.

Whether you cook corn on the grill, in an Instant Pot, or boil it on the stove, sweet corn is a summer staple. Grilling adds a little char that brings a smoky depth, which plays nicely with ripe tomatoes, avocado, and fresh lime.

Why You’ll Love This Grilled Corn Salad

  • Perfect for BBQs and cookouts
  • Smoky charred corn flavor
  • Easy to make ahead
  • Pairs well with grilled meats
  • Fresh, colorful, and summery
  • A great way to use sweet corn at peak season

Simple Ingredients You’ll Need

  • Fresh sweet corn
  • Cherry tomatoes
  • Avocado
  • Red onion
  • Fresh parsley
  • Lime juice
  • Olive oil
  • Salt and black pepper

Let’s Make Grilled Corn Salad

Fresh sweet corn is ideal, but frozen corn can be used in a pinch. If using frozen, thaw it and cook in a hot skillet or grill pan until it gets a little color for that charred flavor.

Grilled corn and onions on a platter alongside ingredients to make a corn salad.
  1. Step 1: Grill the corn and onions. Cook the corn until lightly charred on all sides, rotating every few minutes. Flip the onion slices once while grilling. Aim for a little smoky color, not overcooking — just enough char to deepen the flavor.
Charred corn, sliced cherry tomatoes, grilled onions and fresh parsley in a bowl.
  1. Step 2: Assemble the salad. Let the grilled vegetables cool slightly. Cut the kernels off the cobs and chop the grilled onion into bite-sized pieces. Transfer to a large bowl and add halved tomatoes, chopped parsley, lime juice, smoked paprika (optional), salt, and black pepper. Toss gently to combine.
Tossed grilled corn salad with, tomatoes, and lime dressing in a large bowl.
  1. Step 3: Finish. Fold in chopped avocado right before serving so it stays bright and creamy. A splash of lime juice helps slow browning and adds bright acidity.
Serving spoon scooping grilled corn salad with avocado and charred corn.

Make Ahead Tips

This salad is ideal for prepping ahead for summer parties. Grill the corn and onions, then refrigerate until you’re ready to assemble. Add avocado just before serving for best texture and appearance. If the salad sits a while, give it a quick toss to redistribute dressing and juices.

What to Serve with Grilled Corn Salad

This grilled corn salad complements a wide range of mains. Some favorites include:

  • Grilled chicken thighs
  • Burgers
  • Pork chops
  • Beef kabobs
  • BBQ sandwiches
  • Steak fajitas

Tips and Variations

  • Serve at room temperature or chilled, depending on preference.
  • Sprinkle cotija or queso fresco for a salty, tangy finish.
  • Swap parsley for cilantro for a more Southwestern flavor profile.
  • Add diced jalapeño for heat or diced bell pepper for extra crunch and color.
  • If bad weather keeps you inside, use a grill pan to achieve charred kernels indoors.

Other Summer Side Dishes You’ll Like

  • Easy Italian Pasta Salad for a Crowd

  • Old-Fashioned Baked Beans

  • Quick Marinated Cucumbers and Onions

  • Creamy Red Potato Salad with Dill

Recipe

Grilled corn salad with avocado, cherry tomatoes, and lime juice served in a white bowl.

Grilled Corn Salad with Avocado and Lime

Deanne Frieders | This Farm Girl Cooks

This healthy, colorful side dish pairs especially well with grilled meats and poultry but works with nearly any main course.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4 servings

Ingredients

  • 4 ears fresh corn husks and silk removed
  • 1 Tablespoon olive oil
  • 1 medium red onion halved and cut into thick slices
  • 12 ounces cherry or grape tomatoes halved
  • 1 avocado chopped
  • ¼ cup fresh parsley roughly chopped
  • 3 Tablespoons fresh lime juice
  • Salt and black pepper

Method

  1. Grill the corn and onion: Heat a gas grill to medium heat. Brush the corn and onion slices with 1 tablespoon olive oil. Place the 4 ears of corn and the halved, sliced red onion on the grill and cook until lightly charred on all sides, rotating the corn every couple of minutes. Flip the onion slices once during cooking. Remove from the grill and allow to cool slightly.
  2. Prep the vegetables: Cut the kernels from the corn cobs and chop the grilled onion into bite-sized pieces. Transfer the corn and onions to a large serving bowl.
  3. Assemble the salad: Add the 12 ounces of halved cherry or grape tomatoes, chopped avocado, ¼ cup fresh parsley, 3 tablespoons fresh lime juice, and salt and black pepper to taste. Toss gently to combine. Add the avocado just before serving for best texture.

Farm Girl Tips

  • Frozen corn can be substituted in the off-season. Cook it in a hot skillet or grill pan until it develops a little char.
  • Add avocado just before serving to maintain texture and color.
  • This salad goes especially well with burgers, grilled chicken, pork chops, steak, and kabobs.
  • For extra smoke, add a pinch of smoked paprika.

Nutrition

Serving: 1serving
Calories: 129kcal
Carbohydrates: 9g
Protein: 2g
Fat: 11g
Fiber: 4g
Vitamin C: 16mg