Corn Tomato & Avocado Salad
This recipe makes the perfect summer salad loaded with flavor from fresh grilled corn-on-the-cob and red onions paired with tomatoes and avocado then tossed in lime juice for an explosion of summer in your mouth.
Not only is this summer salad beautiful but it tastes just as yummy as it looks. The perfect side dish for a summer cookout. Easy recipe and a must have on your summer menu.
Ingredients for Corn Tomato & Avocado Salad
- 2 large ears of fresh corn, husks and silks removed
- 1 Tbsp. unsalted butter, melted
- 1 medium red onion, halved and cut into thick slices
- 1 lb. Cherry or Grape tomatoes, halved (can use red tomatoes cut into big chunks)
- 1 large fresh avocado, chopped into bite size pieces
- 1/4 Cup fresh parsley roughly chopped
- 3 Tbsp fresh lime juice
- Salt and pepper to taste
Grill The Corn And Onions
There is a reason for grilling corn y’all. The flavor is ah-mazing! Trust me on this.
There are two ways to grill fresh corn, wrapped in foil or not wrapped in foil. Your choice. It takes less time to grill corn not wrapped in foil.
Another choice is to shuck first or not to shuck first. Again, your choice. We shuck first because it is much easier to do before you cook to avoid burning your fingers shucking the corn after it comes off the grill. However for this Corn Tomato & Avocado Salad, you can allow the grilled corn to cool before shucking if you cooked it with the shucks on.
You can cook your corn inside if you prefer using an indoor grill or a griddle. Spray your griddle pan first so the corn won’t stick if using that cooking method.
How To Grill Corn
Shuck the corn to remove all the silks. Baste with melted butter and place directly on the grill with a medium heat. Turn the corn every few minutes to make sure it is cooked evenly on all sides.
Pro Tip
After the corn has cooled. Place a bowl upside down inside of a much larger bowl. Hold the corn-on-the-cob with the wide side on the bowl surface and use a sharp knife to cut the corn off the cob. The larger bowl will collect all of that yummy corn for you.
You can cook that corn cob!
Yes you can use the corn cob. We have a very delicious recipe for Creamy Corn Chowder right here and we use the cob to flavor the soup. It’s quite the treat.
Variations To Corn Tomato & Avocado Salad
Don’t you just love a good recipe with variations. I sure do and this is one of those. Add any of the ingredients below to suit the tastes of your crew. You can print the recipe below and for goodness sake, be sure you Pin it for later too.
- Cooked chopped bacon
- Cucumbers
- Black beans
- Feta
- Mozzarella
- Jalapeno peppers
- Sweet Bell peppers
- Minced Garlic
Serve your colorful and delicious Corn Tomato and Avocado salad as a side dish with grilled meats or as an entree. We enjoy tossing a little cooked and crumbled bacon in and serving as a light entree in the summer.
Corn Tomato And Avocado Salad Recipe
Serve your colorful and delicious Corn Tomato and Avocado salad as a side dish with grilled meats or as an entree. We enjoy tossing a little cooked and crumbled bacon in and serving as a light entree in the summer.
Ingredients
- 2 large ears of fresh corn, husks and silks removed
- 1 Tbsp. unsalted butter, melted
- 1 medium red onion, halved and cut into thick slices
- 1 lb. Cherry or Grape tomatoes, halved (can most tomatoes cut into big chunks)
- 1 large fresh avocado, chopped into bite size pieces
- 1/4 Cup fresh parsley roughly chopped
- 3 Tbsp fresh lime juice
- Salt and pepper to taste
Instructions
Shuck the corn to remove all the silks. Baste with melted butter and place directly on the grill with a medium heat. Turn the corn every few minutes to make sure it is cooked evenly on all sides.
For Indoor cooking: Use an indoor grill or a griddle. If grilling, directions are the same as above. If using a stove top griddle, spray your griddle pan first so the corn won’t stick if using that cooking method. Cook on medium heat turning often.
Cook corn until kernels are slightly charred, rotating about one-quarter turn every couple of minutes until each side is done.
Grill the red onion while the corn is grilling. Turn them over once before removing from the grill. You want them just slightly heated with a few grill marks.
Remove the vegetables from heat and slice kernels from cob using a sharp knife.
Add the corn and onions to a large bowl then add the remaining ingredients. Toss to blend.
Serve immediately or refrigerate covered for later.
Notes
If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
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