This Corn Tomato Avocado Salad is the perfect recipe for summer. Made with grilled corn and topped with chopped basil and lime juice, it’s the a healthy side dish for BBQ season!
What do you think of when you think of the flavors of summer? Corn and tomato come to my mind, and if you throw some avocado and lime juice in the image is complete. Which is probably why they make the best BBQ side dish when you put them together.
This grilled corn salad is IT. Super flavorful, super fresh, but not filling. It will be a hit for to kick off the summer or to end the summer. Or even to reminisce about the summer come fall.
What Makes This Corn Tomato Avocado Salad So Great
- It is super light and refreshing. The perfect dish for a hot summer day.
- The flavors meld so well together – the grilled corn, fresh tomatoes, and creamy avocados go so well with the bright basil and zesty lime juice.
- With only 6 ingredients, it’s really simple to make. Just grill the corn, cut off the kernels, slice up the tomato and avocado, then throw them in a bowl with the rest of the ingredients and stir!
Before we get into things, let’s answer some questions.
How Can You Tell If Corn on the Cob is Done on the Grill?
The best way to tell is by the touch (carefully!). If the kernels are tender and hot, then they’re done.
Can You Make Corn Salad in Advance?
You can make part of this salad in advance! Roast the corn and combine it with the halved cherry tomatoes, then store in an airtight container in the fridge overnight. Before you’re ready to serve it, finish preparing the salad. You don’t want to cut to avocado or put the basil or lime juice on it overnight as the avocado will get brown and the acid in the lime juice will soften the tomatoes.
Can You Freeze Homemade Corn Salad?
No, this recipe would not freeze well. It should be eaten within a day or two of it being made.
Now onto the recipe!
How To Make Corn Tomato Avocado Salad
Heat the grill to 425 degrees F. Once it comes to temperature, place the husked corn directly on the grill and cook for 6 minutes.
Rotate each cob a quarter of a turn and cook another 6 minutes. Keep rotating until all sides of the corn have been face down on the grill (this will be a total of 24 minutes).
Once the corn is done cooking (kernels should be hot and tender and getting slightly charred), take the corn off the grill and set aside to cool.
As corn is cooling, half the cherry tomatoes with a sharp knife and cutting board and place them in a large bowl.
Peel and cut the avocado into small chunks with the knife and cutting board and place in the bowl with the tomato.
Next cut the corn kernels away from the cob. Hold the cob on one end vertically on the cutting board, then starting at the top where the kernels meet the cob, slowly glide a large knife down to cut the kernels away. You may need to saw back and forth slightly to help the knife cut the kernels, depending on how sharp your knife is.
Rotate the corn cob and continue cutting kernels away until there are none remaining. Place the kernels in the bowl with the tomato and avocado. Cut all 5 corn cobs this way, discarding the cobs afterward.
Chop the basil and place in the bowl, then squeeze the juice out of the lime using a juice or your hands and add it and the kosher salt to the bowl. Stir with a large spoon to combine and serve!
Cooking Tips
- Cutting the kernels off the cob is likely to get messy – the kernels can fly off the cob and end up on the floor. Be sure to give yourself plenty of counter space while you cut!
- Tomatoes have a soft skin and can be difficult to slice cleanly. You either need a very sharp knife or a serrated knife.
- A handy way to cut basil is to stack the leaves on top of each other then roll them up. Hold the rolled basil to the cutting board and slice small pieces with a sharp knife starting at the top of the leaves and working down. This will get you slivers of basil leaves.
Recipe Variations
- If you’re out of time and can’t grill the corn, you can use canned or frozen corn instead. But it likely won’t taste quite as good.
- Try different tomatoes in this recipe – heirloom tomatoes would work well.
- Switch out the basil for cilantro for a slightly different flavor profile!
IF YOU’RE WONDERING WHAT TO EAT WITH CORN SALAD, CHECK THESE GRILLING RECIPES OUT!
- Dry Rubbed Flank Steak
- Healthy Grilled Chicken Thighs
- Greek Lamb Skewers
- Flank Steak Marinade with Tamari
If you try this Corn Tomato Avocado Salad recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Recipe for Corn Tomato Avocado Salad
Corn Tomato Avocado Salad
Ingredients
- 5 corn on the cob husks and silk removed
- 1.5 cups cherry tomatoes
- 1 avocado large
- 1 lime large
- fresh basil 6 small leaves
- ½ tsp kosher salt
Instructions
Items Needed:
- A grill
- A large sharp knife
- A cutting board
- A large bowl
- A hand juicer
- A large spoon
Directions:
- Heat the grill to 425 degrees Once it comes to temperature, place the husked corn directly on the grill and cook for 6 minutes.
- Rotate each cob a quarter of a turn and cook another 6 minutes. Keep rotating until all sides of the corn have been face down on the grill (this will be a total of 24 minutes).
- Once the corn is done cooking (kernels should be hot and tender and getting slightly charred), take the corn off the grill and set aside to cool.
- As corn is cooling, half the cherry tomatoes with a sharp knife and cutting board and place them in a large bowl.
- Peel and cut the avocado into small chunks with the knife and cutting board and place in the bowl with the tomato.
- Next cut the corn kernels away from the cob. Hold the cob on one end vertically on the cutting board, then starting at the top where the kernels meet the cob, slowly glide a large knife down to cut the kernels away. You may need to saw back and forth slightly to help the knife cut the kernels, depending on how sharp your knife is.
- Rotate the corn cob and continue cutting kernels away until there are none remaining. Place the kernels in the bowl with the tomato and avocado. Cut all 5 corn cobs this way, discarding the cobs afterward.
- Chop the basil and place in the bowl, then squeeze the juice out of the lime using a juice or your hands and add it and the kosher salt to the bowl. Stir with a large spoon to combine and serve!
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