Grilled Corn and Avocado Salad
It's tossed with pinto beans, sweet onions, and a cilantro-lime dressing.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
When cookout season rolls around, I'm always looking for fresh side dishes that can hold their own next to any grilled main. This grilled corn and avocado salad is my new favorite! It's colorful, hearty enough to satisfy a crowd, and full of bright summer flavors.
Grilling the corn and sweet onion gives the vegetables a smoky, lightly charred flavor that pairs so well with creamy avocado, juicy yellow tomatoes, hearty pinto beans, and sweet little bits of pimiento. But my favorite part just might be the dressing. A bright lime dressing blended with plenty of fresh cilantro keeps the salad light while adding just the right amount of tang. It's the kind of dressing you'll want to drizzle over all your summer salads!
This easy grilled corn salad is a wonderful make-ahead side dish for cookouts, potlucks, and picnics because it's easy to toss together once the vegetables have cooled, and it takes just 30 minutes. Serve it alongside your favorite grilled steak or enjoy a big bowl all on its own for lunch.
Can you make grilled corn and avocado salad ahead of time?
Yes! You can grill the corn and onion and prepare the cilantro-lime dressing up to 1 day in advance. Store them separately in the refrigerator. For the freshest flavor and texture, add the chopped avocado and toss everything together just before serving.
Can you use frozen or canned corn instead of fresh?
Fresh corn is best because it develops a delicious smoky, charred flavor on the grill. If fresh corn isn't in season, frozen corn can be thawed and grilled in a grill basket or hot skillet until lightly charred. Canned corn will work in a pinch, but it won't have the same sweet, smoky flavor.
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Ingredients
- 6 ears of corn, shucked
- 1 large sweet onion, cut into 1/2-inch-thick rings
- 1/2 cup olive oil, plus more for brushing
- Kosher salt and black pepper, to taste
- 1/3 cup fresh lime juice (from 2 to 3 limes)
- 1 1/2 cups fresh cilantro
- 2 avocados, chopped
- 2 yellow tomatoes, chopped
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1/4 cup pimientos, finely chopped
Directions
- Step 1Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn. Set aside to cool.
- Step 2Combine the lime juice and 3/4 cup cilantro in a blender and pulse until chunky. With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper.
- Step 3Cut the corn off the cobs and roughly chop the onion. Combine in a large bowl with the avocados, tomatoes, beans, and pimientos. Roughly chop the remaining 3/4 cup cilantro and add to the bowl. Drizzle with the dressing and toss well. Season with salt and pepper, if needed.
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