Grilled Corn Chopped Salad
A vibrant and refreshing summer salad featuring grilled corn, cherry tomatoes, and creamy avocados, perfect for barbecues or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of 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
- ⅓ cup chopped cilantro
- 1 cup cilantro leaves
- ½ cup olive oil
- 1 tsp red wine vinegar
- 2–3 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 garlic cloves, minced
- ½ tsp pepper
- ½ tsp sea salt
Instructions
- Fire up the grill: Preheat your grill to medium-high heat.
- Grill the corn: Place the ears of corn directly on the grill grates and cook for about 10-15 minutes, turning every 2-3 minutes.
- Cool and cut the corn: Remove the corn from the grill and let it cool before cutting the kernels off the cob.
- Prep the veggies: Halve the tomatoes, chop the romaine, dice the red onion, and cube the avocados.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lime juice, honey, minced garlic, pepper, and sea salt until well combined.
- Combine it all: In a large mixing bowl, mix the grilled corn, tomatoes, romaine, onion, avocado, and queso fresco. Drizzle the dressing over the top.
- Mix it gently: Toss the salad gently to avoid mashing the avocados.
- Garnish and serve: Add the chopped cilantro leaves and give one last gentle stir.
Notes
Feel free to make it ahead of time, just wait to add avocados and dressing until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Grilled Corn Salad, Summer Salad, Healthy Salad, Vegetarian Salad