This grilled corn, tomato and avocado salad is topped with a flavour-packed honey lime dressing and is a delicious way to make use of the summer’s seasonal produce. It makes a refreshing side dish to serve along with grilled chicken, fish or a burger. {Vegetarian & gluten-free}
The other day, in my post about one of my favourite easy grilled chicken recipes of all times, I was discussing my love for BBQ season and creating healthy, fresh, quick and flavourful meals.
Aren’t those the best types of meals EVER?
After a long winter, I’m all about flavourful grilled meat and vegetables, refreshing salads and making use of all the delicious seasonal produce available in the summer months.
One of the things I look forward to the most in the summertime is corn on the cob, especially when it’s grilled.
If you haven’t yet tried grilling corn, you are missing out my friends.
It is SO good!
It just brings out this delicious sweet flavour and I love how the kernels crisp up and get slightly crunchy on the edges.
YUMMM…I’m practically drooling just thinking about it!
Although I enjoy eating corn straight off the cob, lately I’ve also been experimenting with incorporating it into a salad to switch it up a bit and make for a nice summer side dish (Hint: which is amazing for those summer BBQs and picnics!)
Take this grilled corn, tomato and avocado salad for instance.
Don’t you just love the vibrant colours?
And the flavours totally pop, especially when you add the refreshing honey lime dressing.
There are a few different methods that you can use for grilling corn.
One is the foil method where you spread a little olive oil over the corn and a dash of salt and pepper and wrap each cob up in a piece of foil and place it directly on the BBQ until its cooked through.
Another method I experimented with the other day, which I actually prefer is to boil the corn first in a large pot of water for about 10 minutes and then place it on the grill for about 10-15 minutes afterwards to allow it to crisp up.
I find that method prevents it from drying it out too much because you’re mostly cooking it over the stove, but it still has that nice crispy grilled look and taste from the BBQ.
The method you use to grill the corn is totally up to you!
Then once the corn is nice and crispy, you simply slice it off the cob using a sharp knife
and toss it together with the tomatoes, cilantro, avocado, feta and dressing!
Super easy and it tastes delicious paired with chicken or a burger.
Just as a little tip if you’re watching your waistline (which I’m sure most of us are!) — keep in mind that corn is a starchy vegetable, so be mindful of the portions of other grains and starches that you might be incorporating into the meal (i.e. potatoes, rice, a bun, pasta etc.) as the carbohydrate content can add up rather quickly.
If corn is on the menu, I recommend treating it as the starch, and skipping the other grains/starches wherever possible and simply pairing it with a source of protein (like this lemon garlic grilled chicken) and a non-starchy vegetables, like roasted asparagus.
This strategy can help prevent the carb overload, while you still get to enjoy the foods (like corn) that you love!
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Grilled Corn, Tomato & Avocado Salad
Ingredients
For corn salad:
- 4 ears of corn grilled (or alternatively you can use about 4 cups of frozen corn kernels)
- 1 pint of grape tomatoes halved
- 1/2 cup finely chopped cilantro
- 1/2 cup crumbled feta cheese
- 1/2 large ripe avocado chopped
Instructions
- Remove husks and silk from ears of corn.
- Place large pot of water on the stove and bring to a boil. Carefully place the ears of corn in the water and allow to boil for 10 minutes.
- Next, put ears of corn over heat on medium-hot grill.
- Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) and cook until ears are uniformly cooked (usually 10 to 12 minutes). The corn will be speckled with charred spots and should appear slightly crispy. Remove from grill and allow corn to cool.
- Meanwhile, combine the ingredients for the honey lime dressing in a small bowl.
- Once the corn has cooled, cut the corn kernels off the cobs using a sharp knife. Place in large bowl and mix in the chopped tomatoes, feta, cilantro and avocado.
- Pour in desired amount of dressing (I used half) and toss to combine. Serve salad warm, cold or at room temperature.
Nutrition
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Avocado, feta and tomatoes – this is my favorite combo for the salad. Love your dressing and addition of grilled corn – delicious.
Love that combo too Alina! Can’t go wrong with avocado, feta and tomatoes!
Totally agree that grilling is the BEST way to make corn. And we also love to combine grilled vegetables later. I’ve never combined them with feta cheese before, though. And your dressing sounds fantastic. Yum!
Thanks so much Leslie! Love the idea of adding the grilled vegetables. I bet that’s delicious!
WOW this salad is so beautiful and colorful! Perfect for summer and would make a great healthy dinner on hot days!
Thanks Natalie! It’s a great side for a BBQ!
I too love grilled corn on the cob and using it in salad is just delicious!
Totally agree Julia!