Grilled Corn, Tomato and Avocado Salad is a combination of some of the best flavors of summer in a healthy side dish perfect for your next cookout.
Eating your colors is easy with this delicious summer salad. Sure, you can use frozen corn and enjoy it anytime of year, but it is at it's best when corn and tomatoes are in season. And grilling always makes everything taste better.
And this salad is so easy. Just grill up the corn while you are grilling your main course and prep the salad while you let the meat or poultry rest.
Grilled Corn, Tomato and Avocado Salad
- 2 large ears fresh corn (husks and silk removed)
- 1 tablespoon unsalted butter (melted)
- 1 medium red onion (halved and cut into thick slices)
- 1 pound cherry or grape tomatoes (halved)
- 1 large avocado (chopped)
- ¼ cup fresh parsley (roughly chopped)
- 3 tablespoons fresh lime juice
- kosher salt and black pepper (to taste)
- Preheat grill to medium heat. Brush corn with melted butter.Place corn and red onion slices over direct heat.
- Rotate the corn a quarter turn every few minutes until each side is slightly charred. Flip red onion once while corn is cooking.
- Remove from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl.
- Add tomatoes, avocado, fresh parsley, and lime juice to the corn. Season with salt and black pepper, to taste, and toss gently to combine.
Other summer salads
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Thank you for hosting! This is what I featured the week of 8-10 to 8-14 on my blog. On Tuesday was Strawberry Rhubarb Pie. Wednesday was Double Crust Cherry Pie. Thursday was Double Crust Bluebarb Pie. And winding up this final week of Fruit Pies was my Double Crust Peach Pie. Enjoy!