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Grilled Corn Avocado Salad Lime Dressing

A vibrant summer salad featuring charred corn, creamy avocado, and a zesty lime vinaigrette. Perfect as a side or light main dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 4 ears fresh corn, husked remove kernels before grilling
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp olive oil for grilling and dressing
  • 1 lime juiced plus zest for garnish
  • 1 tsp honey or agave syrup
  • 1 tbsp cotija cheese optional, crumbled
  • 1/4 cup jalapeño seeded and minced, optional
  • salt to taste salt
  • pepper to taste black pepper

Method
 

Steps
  1. Preheat the grill to medium‑high heat.
  2. Toss corn kernels with 1 tbsp olive oil, salt, and pepper.
  3. Grill kernels, turning occasionally, until charred in spots, about 5‑7 minutes.
  4. Dice avocados, halve tomatoes, dice onion, chop cilantro, and mince jalapeño.
  5. Whisk lime juice, honey, remaining olive oil, salt, and pepper to make the fitness dressing.
  6. Combine grilled corn, avocado, tomatoes, onion, cilantro, and jalapeño in a bowl.
  7. Pour dressing over the salad, toss gently, and sprinkle crumbled cotija cheese on top.
  8. Serve immediately or refrigerate for up to 2 days, keeping avocado separate if storing longer.

Notes

Store grilled corn and dressing separately until ready to serve to keep avocado crisp. This salad is great with grilled chicken, fish, or as a light main with a side of mixed greens.