Easy Summer Corn Salad
This easy summer corn salad is the perfect no-cook side dish for your next BBQ or cookout. With just 15 minutes of prep, you’ll have a fresh, flavorful salad that everyone will love. After making this many times, I discovered the trick to keeping the corn from sticking to the grill is to soak the husks in water first. The crispy texture of the grilled corn pairs perfectly with the creamy avocado and juicy cherry tomatoes. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try this with my Grilled Chicken Skewers and Pair this with my Classic Coleslaw.
Why This Easy Summer Corn Salad Is Pure Comfort
- It's ready in just 15 minutes
- The perfect side dish for BBQs and cookouts
- Creamy avocado and crispy grilled corn make a delicious combination
- It's naturally gluten-free and vegetarian
What You'll Need for Easy Summer Corn Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ears of corn
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: Crumbed feta or cotija cheese
- Optional: Chili flakes or chopped jalapeño
đź“ť Ingredient Notes
- corn: Soak the husks in water for 15 minutes before grilling to prevent sticking.
đź›’ Tools & Equipment I Recommend
- Grill Pan — Ensures even grilling and easy cleanup → See on Amazon
- Avocado Slicer — Makes slicing avocados quick and safe → See on Amazon
How to Make Easy Summer Corn Salad
- Grill the corn: Soak the corn husks in water for 15 minutes. Preheat grill to medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut the kernels off the cob.
- Prepare the salad: Halve the cherry tomatoes, dice the red onion, and chop the cilantro. Dice the avocado and squeeze the juice of the lime over it to prevent browning.
- Combine the salad: In a large bowl, combine the grilled corn, avocado, tomatoes, red onion, and cilantro. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to combine.
- Serve: Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld. Top with crumbled feta or cotija cheese and chili flakes or chopped jalapeño, if desired.
Cook's Tips for Perfect Easy Summer Corn Salad
- Common mistake and fix: Don't overcook the corn. Keep an eye on it to prevent burning.
- Tip: For a shortcut, use canned or frozen corn. Just thaw and pat dry before using.
- Tip: Make it a meal by adding grilled chicken or shrimp.
- Tip: For a creamy version, mix in 1/2 cup of plain Greek yogurt or sour cream.
Storing & Reheating Easy Summer Corn Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: You can prep the ingredients ahead of time, but don't combine until ready to serve.
Freezing Easy Summer Corn Salad
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not necessary for this salad. Microwave: Not necessary for this salad.
Recipe Notes
- Chef tip: To keep the avocado from browning, squeeze the juice of half a lime over it before adding to the salad.
- Best substitution: Substitute the red onion with thinly sliced red bell pepper for a milder flavor.
- Make-ahead: You can grill the corn and prep the other ingredients ahead of time. Just don't combine until ready to serve.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or lime juice.
Want to level up this recipe?
Grill Brush — Ensures your grill is clean for even cooking and better flavor → Check price on Amazon
Easy Summer Corn Salad
Ingredients
Main Ingredients
- 4 ears of corn
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
- 1/4 cup chopped fresh cilantro
- 1 lime
Seasonings
- 1/4 cup olive oil
- Salt and pepper, to taste
Optional Toppings
- Crumbed feta or cotija cheese
- Chili flakes or chopped jalapeño
Instructions
- Grill the corn: Soak the corn husks in water for 15 minutes. Preheat grill to medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut the kernels off the cob.
- Prepare the salad: Halve the cherry tomatoes, dice the red onion, and chop the cilantro. Dice the avocado and squeeze the juice of the lime over it to prevent browning.
- Combine the salad: In a large bowl, combine the grilled corn, avocado, tomatoes, red onion, and cilantro. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to combine.
- Serve: Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld. Top with crumbled feta or cotija cheese and chili flakes or chopped jalapeño, if desired.
Notes
- Chef tip: To keep the avocado from browning, squeeze the juice of half a lime over it before adding to the salad.
- Best substitution: Substitute the red onion with thinly sliced red bell pepper for a milder flavor.
- Make-ahead: You can grill the corn and prep the other ingredients ahead of time. Just don't combine until ready to serve.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or lime juice.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not necessary for this salad.
- Microwave reheat: Not necessary for this salad.
- Make ahead: You can prep the ingredients ahead of time, but don't combine until ready to serve.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 15g
- Carbs: 22g
- Fiber: 5g
- Sugar: 4g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Corn Salad FAQs
Yes, you can prep the ingredients ahead of time, but don't combine until ready to serve to prevent the salad from getting soggy.
You may have overcooked it. Keep an eye on it to prevent burning.
Yes, just thaw and pat dry before using.
Cut lengthwise around the pit, twist to separate, then use an avocado slicer or a spoon to remove the pit and slice the flesh.
Store leftovers in an airtight container in the fridge for up to 2 days.
A Warm Final Note
I can’t wait for you to try Easy Summer Corn Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
