This Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing screams summer. But it’s also a delicious side dish or light lunch all year round.
For as long as I can remember, I’ve loved fresh, sweet corn on the cob. My mom simply boiled it and, when corn is at its peak freshness, it really doesn’t need much else. The down side is that fresh corn is usually only available from late spring through early fall, and even that depends on what part of the country you live in. I can find fresh corn in Oklahoma longer than in Maryland.
Until a few years ago, I almost always ate the corn straight off the cob. I do keep canned corn in the pantry, because I had a few go-to recipes for corn and felt it was easier to just open a can. I’ve also recently begun buying frozen corn, but typically only use that when I make fried rice. I’ve read and heard that both canned and frozen vegetables have just as many, nutrients fresh because they pick the vegetables at the height of freshness.
When I began the food blog, it was exclusively for restaurant reviews. I added recipes a couple of months later, but it was definitely a secondary focus. My focus has shifted again, to a greater balance of restaurant reviews and recipes. And then I come across numerous great recipes that were lost in the shuffle…I made them, loved them, but for whatever reason never did a post about them. Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing is one of those dishes
Grilled Corn, Avocado and Tomato Salad is one of my favorite dishes. My favorite time to make it is in the summer, when the corn is super fresh and the tomatoes are sweet and juicy. I usually use grape/cherry tomatoes, because to me they have more of a flavor burst. Of course, when I have tomatoes fresh from my garden I use those. However, I have yet to get a large crop; I get a few, and then the tomato plant dies. But that’s a whole other story.
This Grilled Corn, Avocado and Tomato Salad has so many wonderful flavors that work well together. The original recipe doesn’t call for onions, but I love onion so I added red onion from the start. I usually add red bell pepper for crunch and color. The avocado adds such a great creamy texture to the dish. Sometimes I will also add roasted tomatoes, just for another layer of flavor.
Grilling corn should be the easiest part of this dish, right? Well, I forget to even turn on the grill; I turn the corn too often so I don’t get those nice char marks; and I turn the grill down so it doesn’t burn, but then it takes forever. Sometimes I’ll just cut the raw kernels off the cob and saute them in a pan. It still gets that char, and I will add in the red onions for the last few minutes of cooking.
The original Grilled Corn, Avocado and Tomato Salad recipe calls for raw garlic, which is quite powerful. Once I discovered how to roast garlic, I made the switch and use that almost exclusively for the dressing If you’ve never tried roasted garlic, you are missing out. It develops an incredible depth of flavor, and becomes almost sweet enough to eat straight. Almost. You might think that honey makes the dressing too sweet, but it provides a good balance to the lime juice, and creates a slightly creamy consistency.
Grilled Corn, Avocado and Tomato Salad is a perfect side dish for BBQ ribs, chicken or pork chops. It would also work really well for a potluck or picnic.
Adapted from For the Love of Cooking
Grilled Corn, Tomato and Avocado Salad
- 2 ears fresh sweet corn
- 12 grape or cherry tomatoes, halved
- 1/2 avocado peeled, seeded and diced
- 1/2 cup red or yellow bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 Tablespoon olive oil
- 1 Table honey
- Salt and freshly cracked pepper
- 2 cloves roasted garlic, smashed
- 1 tsp cayenne pepper
In small bowl, combine lime juice, olive oil, honey, salt, pepper, roasted garlic, and cayenne pepper. Set aside.
Remove husks from corn and grill over medium-high heat until charred.
When corn is ready, remove from grill and let cool.
Stand corn on flat end in large bowl, and cut kernels from cob; the bowl will catch all of the kernels
Add tomatoes, avocado, bell pepper, red onion, and cilantro to the corn
Add dressing and mix lightly, so the avocado does not get smashed
Portion into serving bowls
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