Grilled Corn and Avocado Salad with Cilantro-Lime Dressing

How to Make Grilled Corn and Avocado Salad with Cilantro-Lime Dressing

1. 1

   Step 1: Prep and oil the corn

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Remove husks and silk from the corn, brush each ear with 1 tablespoon of olive oil, and season lightly with half of the kosher salt and a pinch of black pepper. Place the ears directly on the grill grates to start charring.

   For this step

   • 4 earsFresh corn on the cob
   
2. 2

   Step 2: Char the corn and make the dressing

   Grill the corn, turning every 2–3 minutes, until kernels are nicely charred in spots and tender, about 10–12 minutes total. While the corn cooks, whisk together the lime juice, chopped cilantro, minced garlic, remaining olive oil, and the rest of the salt and pepper in a small bowl until emulsified to make the cilantro-lime dressing.

   For this step

   • 2 largeLimes (juice)
   • 1/2 cupFresh cilantro, chopped
   • 1 cloveGarlic clove, minced
   
3. 3

   Step 3: Cut kernels and prep produce

   Let the corn cool slightly until safe to handle, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl. Dice the avocados, finely mince the red onion, and halve the cherry tomatoes; add all to the bowl with the corn.

   For this step

   • 2 mediumRipe avocados
   • 1/4 smallRed onion, finely diced
   • 1 cupCherry tomatoes, halved
   
4. 4

   Step 4: Toss the salad with dressing

   Pour the cilantro-lime dressing over the corn, avocado, onion, and tomatoes and gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime if desired.
   
5. 5

   Step 5: Serve and enjoy

   Transfer the salad to a serving bowl and garnish with a few extra cilantro leaves. Serve immediately at room temperature or chill for up to 30 minutes to let flavors meld; this keeps the kitchen cool while you entertain.
   

1. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Remove husks and silk from the corn, brush each ear with 1 tablespoon of olive oil, and season lightly with half of the kosher salt and a pinch of black pepper. Place the ears directly on the grill grates to start charring.
2. Grill the corn, turning every 2–3 minutes, until kernels are nicely charred in spots and tender, about 10–12 minutes total. While the corn cooks, whisk together the lime juice, chopped cilantro, minced garlic, remaining olive oil, and the rest of the salt and pepper in a small bowl until emulsified to make the cilantro-lime dressing.
3. Let the corn cool slightly until safe to handle, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl. Dice the avocados, finely mince the red onion, and halve the cherry tomatoes; add all to the bowl with the corn.
4. Pour the cilantro-lime dressing over the corn, avocado, onion, and tomatoes and gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime if desired.
5. Transfer the salad to a serving bowl and garnish with a few extra cilantro leaves. Serve immediately at room temperature or chill for up to 30 minutes to let flavors meld; this keeps the kitchen cool while you entertain.