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Grilled Corn Salad with Lime Vinaigrette

Grilled Corn Salad with Lime Vinaigrette combines charred corn, fresh vegetables, avocado, and a sweet-tangy lime dressing.
Ready in under 30 minutes.
A colorful summer salad perfect for BBQs and potlucks
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salad
Cuisine American

Ingredients
  

Salad

  • 6 ears fresh corn
  • ½ red onion diced
  • 1 orange bell pepper diced
  • 1 avocado diced
  • 1 bunch fresh cilantro chopped
  • 1 cup grape or cherry tomatoes halved

Lime Vinaigrette

  • ½ cup avocado oil
  • Juice of 2 fresh limes
  • 1 teaspoon garlic minced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon honey
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat an outdoor grill or grill pan to high heat.
  • Remove the husks and silk from the corn.
  • Grill the corn for 7–10 minutes, turning frequently until lightly charred on all sides.
  • Remove the corn from the grill and allow it to cool completely.
  • Using a sharp knife, carefully cut the kernels from the cobs into a large serving bowl.
  • Add the diced red onion, bell pepper, avocado, cherry tomatoes, and chopped cilantro.
  • In a separate small bowl, whisk together the avocado oil, fresh lime juice, garlic, chipotle hot sauce, honey, salt, and pepper until smooth.
  • Pour the vinaigrette over the salad.
  • Toss gently until all ingredients are evenly coated.
  • Refrigerate for at least 20 minutes before serving to allow the flavors to blend.

Notes

  • Frozen corn may be substituted if fresh corn isn't available. Thaw and grill briefly before using.
  • Cilantro can be replaced with fresh parsley if preferred.
  • The vinaigrette can be prepared up to 3 days in advance.
  • Add black beans for extra protein and fiber.