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As the sun shines brightly and the days grow longer, there's nothing quite like a refreshing salad to celebrate the flavors of summer. The Grilled Sweet Corn & Avocado Salad is a vibrant dish that encapsulates the essence of this season. With its combination of smoky grilled corn, creamy avocado, and juicy cherry tomatoes, this salad offers a delightful medley of textures and tastes that are both satisfying and nourishing.

Grilled Sweet Corn & Avocado Salad

Celebrate summer with this vibrant Grilled Sweet Corn & Avocado Salad, a refreshing dish bursting with flavor and nutrition. Grilled corn adds a smoky sweetness, while creamy avocado balances the textures flawlessly. Combined with juicy cherry tomatoes, red onion, and cilantro, this salad is not only visually appealing but also packed with essential vitamins and healthy fats. Perfect for barbecues, potlucks, or as a light meal, it's easily customizable to suit your taste. Enjoy the best of summer produce with every delicious bite!
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Ingredients
  

4 medium ears of sweet corn, husked

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh cilantro, chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon honey (optional for sweetness)

Sea salt and freshly ground black pepper to taste

1/2 teaspoon chili powder (optional for a spicy kick)

Instructions
 

Preheat the Grill: Start by preheating your grill to medium-high heat, which is approximately 400°F (200°C). This ensures that the corn gets a nice char.

    Grill the Corn: Once the grill is ready, place the husked ears of corn directly on the grill grates. Grill the corn for about 10-15 minutes, rotating the ears every few minutes. You’re looking for a slight char and for the corn to be tender. After grilling, carefully remove the corn from the grill and allow it to cool just enough to handle.

      Prepare the Vegetables: While the corn is cooling, gather a large mixing bowl. In it, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. This colorful mix will form the base of your salad.

        Cut the Corn: Once the grilled corn has cooled sufficiently, hold each ear upright in a bowl (to catch any flying kernels) and carefully cut the kernels off the cob using a sharp knife. Add the fresh corn kernels to the bowl of vegetables.

          Make the Dressing: In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey (if using), sea salt, black pepper, and chili powder. Mix until fully combined and taste to adjust the seasoning to your liking.

            Combine Everything: Drizzle the dressing over the salad mixture. Gently toss everything together using a spatula or large spoon, being careful not to overly mash the avocado. You want the ingredients to be well coated while maintaining their shape.

              Serve: Carefully transfer the salad to a beautiful serving bowl or platter. For an extra touch, garnish with additional chopped cilantro on top. Enjoy your refreshing salad as a side or on its own!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  Presentation Tips: Serve the salad on a large white platter to highlight the vibrant colors, and consider adding lime wedges on the side for an extra zesty pop!