Grilled Corn and Avocado Salad

We have a little cottage in the London area. It is around 2 hours from our home in Toronto. Over the summer my wife and kids spent a lot of time there. It is a safe place for the kids to play (right across the road from our cottage is a park), they go bike riding all over and there is a pool on the grounds. They love it.

On some of my days off I would make a quick trip down and spend a couple days with them. On the way, just after I would get off the 401 highway, I would stop at a little farmers market, called Turner’s Market.

The market has lots of fresh local produce as well as baked good from some local independent entrepreneurs. All of it is great. My kids particularly love some of the sweets that I pick up on the way to the cottage. Myself, I love to grab some fresh fruit and vegetables.

In particular, this summer, I cannot get enough of the local corn. I love summer corn and stuff available at Turner’s Market is the best I have had in a long time. So, on the way back from the cottage this past weekend I picked up a few dozen and decided to try a few different things with it.

Below is a nice summer salad with grilled corn, avocados, tomatoes, cilantro and a hint of lime.

Grilled Corn and Avocado Salad

A nice summer salad recipe with grilled corn, avocados, tomatoes, cilantro and a hint of lime
Course Salad
Cuisine American
Keyword Avocado, Corn, Grilled, salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Steve Cylka

Ingredients

  • 6 ears of corn
  • 2 avocado , peeled, pitted and cubed
  • 2 tomatoes , diced
  • 1 bunch green onions , sliced
  • 2 jalapenos , seeded and minced (omit if you do not like heat)
  • 1/2 cup chopped cilantro leaves
  • 2 limes , juiced
  • 1/3 cup olive oil
  • 1 tsp lime zest
  • 1 tsp white sugar
  • 1/2 tsp salt

Instructions

  • Remove the husks off the corn. With a paper towel moistened with some oil, rub the ears of the corn to lightly coat the corn with a bit of oil.
  • Place corn on a grill set to medium/high. Turn the corn a 1/4 rotation every 5-7 minutes. After the corn has been cooked on all sides remove and let cool.
  • Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernels off as you work your way down. It is not that hard and after a couple cobs, you will get the hang of it.
  • In a large bowl add the corn kernals, diced avocado, tomatoes, onions, jalapeno and cilantro. Toss gently.
  • In a small bowl mix together the remaining ingredients to form the salad dressing.
  • Pour the dressing on the salad and mix so that the salad is nicely coated.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

7 comments

  1. Steve, this salad looks wonderful! I really love the fresh corn that we get from our farmer’s markets in the area as well as anything else I can get my hands on. This looks really refreshing, I’m going to give that a shot probably tonight! Thanks!

    Tracy

  2. Hi Steve,

    The moment I looked saw your Grilled Corn and Avocado salad, I knew I had found one of my Labor Day dishes. It looks so delicious, and the recipe seems pretty easy as well.

    I also like the layout of your blog and the crisp, attractive photos.

    Thanks for the ideas!

    Cheers,
    Alaiyo

  3. Haha… Looks great, but the reason I’m laughing is because it looks almost identical to what I had posted about a week after you: http://mediterraneanmyway.blogspot.com/2011/08/grilled-corn-avocado-salad.html

    Must be a Canadian thing… Ah, the short, blessed corn season…

  4. Awesome salad. I actually love corn in a salad. Weird, but it’s my favorite salad ingredient. Grilled makes even that much better!

  5. My new favorite salad of the summer. I have made it a few times and get compliments every time!

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