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Grilled Corn and Avocado Salad

Averie Sunshine

4.71 from 24 votes

Updated: Jun 09, 2025

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🌽🥑🍅 My Grilled Avocado Corn Salad is an EASY and TASTY salad that’s ready in 20 minutes! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth! The perfect summery side salad that’s always a favorite!

Avocado and Corn Salad Recipe

This avocado corn salad is my idea and my daughter’s idea of perfection. It’s got so many awesome flavors and textures that whenever I make it, we eat the whole batch the same day.

Juicy sweet corn, creamy avocado, crisp red bell peppers, and the fresh zing of lime juice and cilantro are what summer is all about. If I could get my hands on fresh corn all year, I would make this year-round. 

It’s so incredibly easy but so satisfying. The grilled corn salad is naturally gluten-free and vegan, which is a nice score if you are hosting a summertime get-together with guests with a variety of dietary paths.

We can eat this by itself and are extremely content, but it would also be great with any of my Mexican recipes or my grilled chicken recipes.

Excellent! I have made this dish multiple times and it does not disappoint even the pickiest of eaters! The sweetness of the freshly grilled corn combined with the tart lime juice is perfect for a hot summer day meal. I have not veered from this recipe as it is perfect just as it is written.

Beth

What’s in Avocado Corn Salad? 

To make this summer salad, you only need a handful of fresh ingredients:

• Fresh sweet corn – If you’re making this grilled corn and avocado salad during the off season when fresh corn isn’t available, you can use frozen corn if needed. However, frozen corn won’t give you the same smoky flavor that grilled corn has, so you may need to play around with the seasonings in this recipe
• Olive oil – Avocado oil will also work
• Avocados – Look for dark green avocado that give just slightly when squeezed
• Red bell pepper (or tomatoes) – Or, substitute orange, yellow, or green bell peppers
• Lime juice – Freshly squeezed is best, but the bottled varieties are fine, too
• Fresh cilantro – If you’re not a fan, you can sub fresh parsley or fresh basil

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Avocado Corn Salad

This fresh and tasty salad is a cinch to make!

1. First, drizzle the corn with olive oil and grill it to your liking. Tip – Use my Grilled Mexican Corn post as a guide if you’ve never grilled corn before.
2. Once the corn is done, cut the kernels off the cob using a sharp knife. 
3. Add the corn to a large bowl along with additional olive oil, diced avocado, bell pepper, lime juice, cilantro, salt, and pepper.
4. Give the salad a taste to see if it needs additional seasoning.
5. Dig in! 

Pairings for this grilled corn and avocado salad

Grilled Honey Mustard Chicken Kabobs

10-Minute Honey Barbecue Grilled Shrimp

Grilled Steak Kabobs

Grilled Sriracha Lime Chicken

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4.71 from 24 votes

Grilled Corn and Avocado Salad Recipe

By Averie Sunshine

🌽🥑🍅 This EASY and TASTY salad is ready in 20 minutes and you won't be able to stop eating it! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth! The perfect summery side salad that's always a favorite!

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 4 servings

Equipment

• outdoor (gas) grill OR
• indoor grill pan

Ingredients 

• ▢ 5 ears fresh sweet corn, husks and silks removed
• ▢ 8 tablespoons olive oil, divided
• ▢ 2 medium avocados, ripe but not mushy, diced into small pieces
• ▢ ½ red bell pepper, diced small (or 1 Roma tomato, diced small)
• ▢ 3 to 4 tablespoons fresh lime juice, or to taste
• ▢ 2 to 4 tablespoons fresh cilantro, finely minced
• ▢ 1 to 2 teaspoons kosher salt, or to taste
• ▢ 1 teaspoon freshly ground black pepper, or to taste

Instructions 

• Preheat grill to medium-high heat.
• Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
• Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
• After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
• Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
• If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.

Notes

• Salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes. I don't recommend freezing this salad.

Nutrition

Serving: 1serving, Calories: 419cal, Carbohydrates: 11g, Protein: 2g, Fat: 43g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 30g, Sodium: 590mg, Potassium: 551mg, Fiber: 7g, Sugar: 2g, Vitamin A: 641IU, Vitamin C: 33mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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