Corn Salad with Avocado

Serves: 4

Delicious! What else can I say?

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Cook Time:
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4 ears corn
1 to 2 pint cherry or grape tomato
2 avocados, cubed
5 sprigs cilantro leaves only
2 tablespoons limes zest
2 tablespoons lemon zest
juice of 1/2 lemon
juice of 1/2 lime
2 tablespoons olive oil
flaky salt, to taste
freshly ground black pepper, to taste
5 sprigs cilantro leaves


Fire up the grill and blast your favorite summer tunes. Peel down (but don’t remove!) the husks from four ears of corn and pull off any silk on the cob. Grill corn in husks, turning occasionally, until the cobs are a little charred and smoky, about 15 minutes. Remove the ears from the grill and let cool to room temperature.

While the corn is cooling, halve a pint or two of cherry or grape tomatoes. If you’re working with smaller sweet tomatoes (I wouldn’t recommend using squishy heirlooms for this), quarter them.

Once the corn has cooled, cut the kernels off the cob into a large bowl (so the kernels don’t roll off your countertop and wreak havoc). Add the tomatoes and two cubed avocados, half-mashing the avocado into the rest of the mixture without making it too pasty. Mix in the leaves of 5 sprigs of cilantro.

Make a vinaigrette by combining 2 Tbsp. of lime zest, 2 Tbsp. of lemon zest, the juice of half a lime, the juice of half a lemon, and around 2 Tbsp. olive oil. Drizzle over the top of the salad and fold it all together, seasoning with flaky salt, pepper, and the leaves of a few more sprigs of cilantro to taste.

Bonus: If you’re making the salad in advance, grill the corn, chop the tomatoes, and make the vinaigrette ahead of time. Then just assemble (and cut into the avocado) once you get there.


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