Grilled Corn Salad with Avocado

About This Recipe

Grilled corn salad with avocado combines smoky corn and creamy avocado into a fresh, vibrant dish perfect for summer meals and gatherings.

Ingredients

• 5 ears fresh corn (husked with silks removed)
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons  kosher salt
• 3/4 teaspoon ground black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 2 cups packed arugula
• 1 medium avocado (peeled, pitted, and diced)
• 1 small red bell pepper (cored and finely chopped)
• 4 green onions (finely chopped)
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder

Instructions

1. Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
2. Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.