Grilled Corn Tomato Avocado Salad
A vibrant salad bursting with the smoky sweetness of grilled corn, creaminess of ripe avocado, and tangy fresh tomatoes, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 ears Fresh corn Grilled to perfection
- 2 large Ripe avocados Choose ripe avocados
- 3 cups Juicy vine-ripened tomatoes Chopped into bite-sized pieces
- 2 tablespoons Lime juice For a zesty kick
- 2 tablespoons Olive oil For a silky texture
Spices
- 1 teaspoon Cumin For depth of flavor
- 1 teaspoon Paprika For depth of flavor
- to taste Salt Season according to preference
- to taste Pepper Season according to preference
Instructions
Preparation
- Light your grill and preheat it to medium-high.
- Husk the corn and soak it in water for about 15 minutes.
- Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
Cut the Vegetables
- While the corn is grilling, chop your tomatoes into bite-sized pieces.
- Slice the avocados in half, remove the pit, and scoop the creamy flesh out. Cut it into cubes.
Combine Ingredients
- Once the corn is cool enough to handle, cut the kernels off the cob into a large bowl.
- Add the chopped tomatoes and avocados to the bowl.
Dress the Salad
- In a small bowl, whisk together lime juice, olive oil, cumin, and paprika. Pour this dressing over the salad ingredients.
- Toss gently to combine, being careful not to mash the avocados.
Season and Serve
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately or refrigerate for about 30 minutes to meld the flavors.
Notes
For best results, add the avocado just before serving to prevent browning. Store in an airtight container for up to two days.