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Freshen up your barbecue game with an avocado and corn salad. Charry grilled corn kernels meets butter-soft avocado meets sweet red onion, topped with crumbly white cheese, cilantro and crunchy pumpkin seeds. Lastly, lime-laced with a Mexican-inspired dressing. This versatile side goes with all the classic barbecue bangers or a Tex-Mex theme.
While the corn is on the grill, whip up a 5-minute salsa fresca. Throw all the ingredients into the blender and you have one easy, super juicy, go-with-everything dip to dunk your tortilla chips in.
In the UK, we have a fairly narrow window for locally grown corn-on-the-cob. It comes into season from late August to September. However, you lucky folks in the US are already mid-harvest with a May to September deadline. So, I’m looking to you, North America, to maximise the summer corn salad opportunities on behalf of us all!
So, one corn salad recipe is surely not enough! Alternate with this black bean and corn side, a kind of chunky pico de gallo, or a hearty tuna, corn and mozzarella which packs in the protein.
Grilled corn and avocado salad
Fresh, goldenrod-yellow ears of corn are an absolute delight when in season. The firm and tightly packed kernels are begging for butter, salt, chilli and lime. Whether boiled or grilled, I find corn irresistible. Which is why it appears in so many of my salads, I guess!
But this is no regular avocado and corn salad. I’ve made the flavours more complex by charring the corn on the grill. This offers a sultry smoky profile to the salad which contrasts with the mild and creamy avos- and is what elevates the dish to ‘standout’ status.
It might sound like an extra layer of work, but don’t shy away from grilling the corn! It’s a simple task with a big payoff. Whether using the barbecue or the oven grill, all the cobs require are a couple of turns until blistered and black at the edges. Leave to cool and then shave the kernels off the cob to go into the salad.
Other small additions that make this grilled corn salad more luxe are the Cotija cheese (or feta), delicately scattered, and the lightly toasted pumpkin seeds for texture.
Recipe tips and notes
- The grilled and just-charred corn in this summer salad recipe is what sets it apart from other corn salads. However, if the barbecue is off, persevere with boiled or even canned sweetcorn.
- Ripe avocados are buttery and smooth- this is the consistency to aim for. Unripe can be hard and soapy.
- Using fresh chillies can be a bit of a roulette wheel: red hot or mild? Don’t take the gamble! Taste them first for fire-factor and then adjust the amount accordingly.
- Cotija cheese is not stocked as standard in the UK. While you can use any cheese you like as an alternative, I think a salty feta is the most appropriate.
- Finally, sprinkle a handful of lightly toasted pumpkin seeds on top of your salad after dressing for a pleasant crunch.
Serving suggestions
I could happily eat this Mexican salad as is! But cooking for two grown up children and a gym-going husband means more balance and greater quantities of food!
Chances are if you’ve grilled your corn, you have the barbecue fired up and ready for more. Lean in to it with grilled shrimp kebabs, mojito chicken thighs or juicy homemade burgers.
Not barbecue weather? Take your lead from the Mexican theme with feisty chicken fajitas, pulled lamb birria tacos, or pulled pork quesadillas. And don’t forget the margaritas! This passion fruit marg is my current fave.
Storage and leftovers
If it’s a get ahead salad you’re looking for, this is not the one. See pasta salad, potato salad or chicken Waldorf (but 3 days is your limit on each and dress at the last minute!).
Avocado and corn salad may sound robust and ready for anything, but it has a sensitive side- and ingredients. Avocado, red onion and feta (if using) do not keep well, so any leftover salad has a well-covered fridge-life of about a day.
In any case, does anyone have an issue with overeating salad??
More salad recipes to try
- Pico de Gallo
- Thai Grilled Chicken Salad
- Puttanesca White Bean Salad
- Smashed Cucumber Salad with Miso Dressing
Avocado and Corn Salad
Ingredients
- 3 ears of corn, grilled
- 2 avocados, diced
- 2 tbsp red onion, finely diced
- 1 green chilli, diced
- 2 tbsp Cotija cheese, or other soft cheese
- 2 tbsp cilantro
- 1 tbsp pumpkin seeds
For the dressing
- 1 lime, juice only
- 1 clove garlic, small
- 3 tbsp This is an affiliate link.olive oil
- 1 tsp Mexican oregano
- 1/2 tsp salt
Instructions
- Grill the corn until the outside is slightly blistered and cooked all the way through, which will take approximately 10 minutes. Turn it often while grilling to avoid burning. Alternatively you can boil the corn if grilling is not available. Cut the kernels off once it’s cool enough to touch.
- In a large bowl combine the corn, diced avocados, finely diced red onion, deseeded and diced green chilli, chopped cilantro, crumbled Cotija cheese and toasted pumpkin seeds.
- In a small bowl whisk together the juice of 1 lime, crushed or minced garlic clove, olive oil, dried oregano and salt. Pour over the salt and mix gently to coat. Let it stand for 15 minutes for the flavours to blend, then serve.
Notes
- What sets this salad recipe apart from other corn salads is the grilled and just-charred corn. But if you don’t plan to use a barbecue, go ahead with boiled or even canned corn.
- When they are ripe, avocados are buttery and smooth, which is what you want. Unripe avocados can be soapy and hard.
- Fresh chillies can range between very hot and quite mild. It’s best to give the salad a taste test as the chillies are added and adjust the amount you use.
- I found cotija cheese to be hard to find in the UK. While there are lots of varieties of cheese that can work as an alternative, I like salty feta the best.
- A handful of lightly toasted pumpkin seeds sprinkled on top may be an optional extra, but it does add a very pleasant crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
