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Before grilling, preheating your grill is essential for achieving the best results with your sweet corn. The ideal temperature for grilling corn is around 400°F to 450°F. This high heat not only helps to develop a beautiful char on the corn but also enhances its natural sweetness. When the grill is adequately preheated, the kernels will caramelize nicely, providing that sought-after smoky flavor. Take a few moments to allow your grill to reach the desired temperature before placing the corn on the grates. This ensures that you will achieve those attractive grill marks and the delightful smoky essence that elevates the entire salad.

Grilled Sweet Corn & Avocado Salad

Brighten your summer meals with a vibrant Grilled Sweet Corn & Avocado Salad! This refreshing dish combines sweet, smoky corn with creamy avocado, juicy cherry tomatoes, and crunchy red onion, all dressed in zesty lime and olive oil. Packed with nutrients and bursting with flavor, it’s perfect for barbecues, picnics, or a light meal. Easy to make and versatile, this salad celebrates the best of seasonal produce, making every bite a delightful experience.
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Ingredients
  

4 ears of fresh sweet corn, husked

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and finely diced (optional, for heat)

Juice of 2 limes

3 tablespoons olive oil

Salt and pepper to taste

1/2 teaspoon smoked paprika (optional, for extra flavor)

Optional garnish: crumbled feta or cotija cheese

Instructions
 

Preheat the Grill: Begin by preheating your grill to medium-high heat, which should reach about 400°F (or 200°C).

    Grill the Corn: Place the husked corn directly onto the preheated grill grates. Grill the corn for approximately 10 to 12 minutes, turning them occasionally to ensure all sides are charred and the kernels are cooked through. Once done, remove the corn from the grill and allow it to cool slightly.

      Cut the Corn: When the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob. Collect the kernels in a large mixing bowl for later steps.

        Combine Salad Ingredients: To the bowl of freshly cut corn, add the diced avocados, halved cherry tomatoes, finely chopped red onion, and the chopped fresh cilantro. If you enjoy a bit of heat, gently fold in the optional diced jalapeño.

          Make the Dressing: In a separate small bowl, whisk together the juice of the limes, olive oil, salt, pepper, and the optional smoked paprika until all the ingredients are mostly blended.

            Dress the Salad: Drizzle the dressing over the corn and avocado mixture. Using a spatula or large spoon, gently toss everything together until all ingredients are well coated in the dressing.

              Serve: Transfer the salad to a serving dish, spreading it out to show off the vibrant colors. For added richness, sprinkle some crumbled feta or cotija cheese on top as a garnish.

                Enjoy: This delightful salad can be served immediately, or for a refreshing option, let it cool and serve chilled. It makes an excellent side dish for barbecues or a light meal on its own.

                  Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4-6