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Grilled corn salad with avocado, tomato, and arugula. Simple, delicious, and healthy recipe that’s perfect for summer barbecues and easy weeknight dinners.
Ingredients
FOR THE GRILLED CORN SALAD:
5 ears fresh corn — husked with silks removed
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes — about 2 cups
2 cups packed arugula
1 medium avocado — peeled, pitted, and diced
1 small red bell pepper — cored and finely chopped
4 green onions — finely chopped
1/4 cup chopped fresh cilantro
FOR THE DRESSING:
1/4 cup fresh lime juice — from about 2 limes
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Instructions
Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Recipe Notes
Store leftovers in the refrigerator for 2 to 3 days. The arugula will wilt and the avocado will brown slightly, but the salad will still taste delicious. If you are concerned about the avocado browning, you can add it only to the part of the salad that you intend to serve that meal.
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