This grilled corn salad with tomatoes and avocado is tossed in a bright cilantro-lime dressing that delivers bold flavor. Crisp chopped romaine, cherry tomatoes, creamy avocado, smoky grilled corn and crumbled queso fresco create a fantastic mix of textures—and it all comes together in minutes.
Freshly grilled corn is one of my favorite summer ingredients, and this grilled corn, tomato and avocado salad has quickly become a recipe I make on repeat.
This salad is an easy way to celebrate sweet summer corn. It pairs well with grilled proteins or stands on its own as a satisfying vegetarian meal.
Why You’ll Love This Grilled Corn Chopped Salad
- Perfect for summer—highlights fresh seasonal produce.
- Flexible recipe—easy to adapt with proteins, beans, or extra veggies.
- Great balance of bold flavors and varied textures.
- The cilantro-lime dressing doubles as a flavorful marinade for grilled meats.
- Can be served as a side or turned into a hearty main course.
Ingredient Notes
- Corn: Fresh corn on the cob is ideal for grilling, but frozen corn kernels can work in a pinch—thaw or sauté before adding. Leftover grilled corn is perfect for this salad.
- Choose avocados that are ripe but still firm to the touch so they hold their shape.
- Freshly squeezed lime juice gives the best brightness for the dressing.
Recipe Variations
- Add crunch: Crushed tortilla chips, tortilla strips or even crushed Fritos add a welcome crunch.
- Make it a dinner salad: Top with grilled chicken, steak or spicy shrimp for a complete meal. Black beans or chickpeas add vegetarian protein.
- Add more veggies: Fresh cucumber, bell peppers, or grilled zucchini work well.
- Spice it up: Stir sriracha into the dressing or add diced jalapeño to the salad.
- Cheese options: Swap queso fresco for cotija, feta, or shredded cheddar depending on your preference.
Step-By-Step Instructions
Step 1: Heat the grill to medium-high. Pat shucked corn dry and brush lightly with olive oil. Grill directly on the grate (or in a grill pan) for about 10–12 minutes, turning every 2–3 minutes, until charred and cooked through.
Step 2: Remove corn from the grill and let it cool slightly. Cut the kernels from the cob and set aside.
Step 3: In a food processor, combine the dressing ingredients—cilantro leaves, olive oil, red wine vinegar, fresh lime juice, honey, garlic, salt and pepper—and process until smooth.
Step 4: If the dressing is too thick, thin it with a splash of water or extra lime juice to reach your desired consistency.
Step 5: In a large bowl, combine the salad ingredients—grilled corn kernels, halved cherry tomatoes, chopped romaine, diced red onion and cubed avocado—reserving the cilantro and queso fresco for topping.
Step 6: Drizzle half the dressing over the salad and toss gently. Add more dressing to taste. Finish with crumbled queso fresco and chopped cilantro. Chill briefly if desired, then serve.
Recipe Tips
- Short on time? Skip grilling and use thawed frozen corn or sauté the kernels for a few minutes in a skillet to save about 12 minutes.
- Serving later? If you plan to serve the salad hours after making it, wait to add the dressing and avocado until about 15 minutes before serving to keep textures and color fresh.
Storage
This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. The avocado may brown slightly; the lime in the dressing helps slow oxidation. Freezing is not recommended.
Other Salad Recipes
Pasta Salads
Pesto Chicken Pasta Salad
Salads
Sun-Dried Tomato Pasta Salad
Salads
Tomato Basil Pasta Salad
Salads
Tortellini Pesto Salad
HUNGRY FOR MORE? Subscribe to the newsletter and follow the creator on social media for more recipes and updates.
Grilled Corn Chopped Salad
Ingredients
For the Salad:
- 4 ears fresh sweet corn
- 10 oz grape or cherry tomatoes, halved
- 4 oz chopped romaine
- ½ small red onion, small diced
- 3 ripe avocados, cubed
- ½ cup queso fresco, crumbled
- 1/3 cup chopped cilantro
For the Dressing:
- 1 cup cilantro leaves (about ½ bunch)
- ½ cup olive oil
- 1 tsp red wine vinegar
- 2–3 Tbsp fresh lime juice (optional: ½ tsp lime zest for more lime flavor)
- 2 Tbsp honey
- 2 garlic cloves, minced
- ½ tsp pepper
- ½ tsp sea salt
Instructions
- Heat grill to medium-high. Pat shucked corn dry and brush lightly with olive oil. Grill 10–12 minutes, turning every few minutes, until cooked and charred.
- Let corn cool slightly, then cut kernels from the cob.
- Combine salad ingredients in a large bowl, reserving cilantro and queso fresco for topping.
- Process dressing ingredients in a food processor until smooth. Thin with a little water or lime juice if needed.
- Drizzle half the dressing over the salad and toss gently. Add more dressing to taste, then top with queso fresco and chopped cilantro. Chill briefly if desired and serve.
Notes
Storage: Best eaten fresh. Refrigerate leftovers in an airtight container for 2–3 days. Avocado may brown slightly; lime helps slow this. Do not freeze.
Short on time? Use thawed frozen corn or sautéed kernels instead of grilling to save time.
Serving later? Add dressing and avocado about 15 minutes before serving to preserve texture and color.
Nutrition
Calories: 443 kcal, Carbohydrates: 30 g, Protein: 7 g, Fat: 36 g, Fiber: 9 g. Nutrition values are approximate.