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Grilled corn avocado salad with feta, cilantro, and tomatoes in a white bowl.
Course Salad, Side Dish

Grilled Corn Avocado Salad with Cilantro, Feta & Lime

By: Elysia
Servings 6 servings
This healthy grilled corn salad with cilantro and feta is topped with a flavour-packed lime dressing and is a delicious way to make use of the summer’s seasonal produce. Filled with charred corn, fresh tomatoes and creamy avocado, it makes such a refreshing side dish to serve along with all your favourite summer meals! {Vegetarian & gluten-free}
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

For grilled corn salad:

  • 4 ears of corn grilled (or about 4 cups of corn kernels)
  • 1 pint of cherry tomatoes halved or quartered
  • 3/4 cup crumbled feta cheese
  • 1/2 cup finely chopped cilantro
  • 1 medium ripe avocado diced

For Lime Dressing:

  • 1/4 cup lime juice (juice of about one lime)
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 garlic clove minced
  • 1/2 teaspoon each salt and pepper

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 2/3rds) and toss to combine. Serve salad warm, cold or at room temperature.

Notes

  • If grilling the corn without the husk: The corn will cook a bit quicker, so watch it closely and turn it frequently to prevent the corn from getting too charred.
  • Make ahead: If making this salad ahead of time, I recommend adding the avocado just before serving to keep it fresh.
  • To eliminate the mess when cutting the corn off the cob: Place a ramekin upside down in a large bowl. Prop the ear of corn on top of the ramekin and cut the corn off with a sharp knife. The corn should land in the bowl rather than flying all over the place. Alternatively, you can place the tip of the ear of corn in the centre of a bundt pan and cut the corn off using downward strokes. The corn kernels should land in the pan.
  • Add dressing to taste: I only used about 2/3rds of the dressing, but you can adapt it to taste. The dressing can be used on other salads as well!

Nutrition

Calories: 219kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 4gCholesterol: 11mgSodium: 349mgPotassium: 457mgFiber: 3gSugar: 10gVitamin A: 936IUVitamin C: 20mgCalcium: 72mgIron: 1mg
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