Prepare your grill, rinse out your coolers, and save room for the ultimate cookout side: Grilled Corn Salad. A blissed-out blend of grilled corn, creamy avocado, bright fresh tomatoes, and peppery arugula tossed in a honey-lime dressing, is the perfect corn salad for summer.

If you’re looking for a slam-dunk side to add to any summer spread, this grilled corn salad is IT.

It goes with just about anything
It’s easy to make ahead
Because this is a corn salad without mayo, it’s safe to serve (and tastes fab) at room temperature
It can easily be scaled to any quantity
It tastes like a warm, sunny day served on a plate.

Likewise, in the realm of easy, healthy side dishes you can add to your weeknight 30-minute meals, grilled corn salad has you covered too.

corn, tomatoes and avocado served on a white plate

Ideas for Serving Corn Salad

I love the versatility of this corn salad. With its bright flavors and alluring array of textures, you’ll want to eat it every which way. And thanks to its nutritious ingredients, you can feel great about eating it too.

Serve this corn salad:

With any of your favorite grilled beef, pork, or chicken entrees. These grilled Chicken Kabobs are one of my current go-to’s.
As a dip or chunky salsa with chips.
On top of tacos (like these meatless Tempeh Tacos or mouthwatering Salmon Tacos) for a bright burst of flavor and color.

5 Star Review

“We made this for a party and it was so delicious that we made it again so we could have it all to ourselves!!! The flavor of the dressing perfectly complements all of the ingredients.”

— Tracy —

Why You’ll Love this Corn Salad for Summer

In addition to a lineup of fresh ingredients, reasonable prep time, and universal taste appeal, here are a few other reasons you’ll love grilled corn salad:

It will last a few days in the refrigerator. Make it once, then serve it throughout the week.
Grilled Corn. While corn may taste bland in a raw corn salads or canned corn salads, grilling it takes the flavor to the next level. (If you don’t have a grill, see below tips to cook it in the oven or on the stovetop instead).
Fresh and Fabulous. Unlike the heavier corn salads with mayo or Fritos that I grew up eating, this grilled corn salad with cilantro lime dressing is light and lovely.
Bright, Colorful, Cool, and Creamy. The perfect salad for warmer days.

How to Make Grilled Corn Salad

Once you combine the sweet, grilled corn with the other ingredients and top it with the dressing, this salad becomes something truly special.

The Ingredients

Corn. Summer corn is a pleasure in life. This popular produce gets a flavor upgrade once lightly charred on the grill. Even veggie skeptics enjoy the sweet, buttery goodness, and corn contains fiber, potassium, and folate.

TIP

If you’re using early-season corn that’s not quite at it’s peak, you may blanch the corn for 3-5 minutes in salted, boiling water before placing it on the grill. While not entirely necessary, it’s an extra step that can help plump and tenderize the corn.

Avocado. I knew I wanted to make this a grilled corn salad with avocado because of its cool, creamy texture and nutritional value. Avocado is high in potassium and fiber and healthy fats, and it makes the salad more satisfying.
Cherry Tomatoes. Little bursts of juicy, sweet joy. Plus, tomato and avocado taste delicious together (I also use the combination in this Cucumber Tomato Avocado Salad).
Arugula. I love the lightly peppery flavor of arugula with sweet fruits and vegetables.

Market Swap

Feel free to choose another salad green of your choice, like chopped spinach or kale, if arugula isn’t your thing. Season with additional black pepper to taste.

Red Bell Pepper. Adds a wonderful crunch and color to the salad.
Green Onions + Cilantro. Fresh, tasty additions.

Market Swap

If you don’t care for cilantro, you can substitute fresh basil or parsley.

Dressing. A bright blend of lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. It’s balanced, zippy, and totally addictive.

The Directions

Grill the corn, cut the kernels from the cob, and place them in a bowl. Add the remaining salad ingredients.
Prepare the salad dressing, then pour it over the salad ingredients. Toss, and ENJOY!

More Ways to Cook Corn for Salad

Oven Method. Cut the corn kernels off the cob, and spread them on a rimmed baking sheet. Drizzle the kernels with 1 tablespoon of olive oil, tossing to coat. Roast them in the oven at 350 degrees F for about 15 to 20 minutes. To help them brown, broil the kernels for about 3 minutes at the end of the cooking time. Watch carefully so they don’t burn.
Stovetop Method. Cut the corn kernels off the cob. Heat a skillet on the stovetop over medium heat. Sauté the corn kernels with 1 tablespoon of olive oil. Stir and let cook for 10 to 12 minutes, until browned.

If you’re looking for a corn salad that you don’t have to cook, this Black Bean Corn Salad is for you.

Grilled corn tomato and avocado salad on a white plate

Recipe Variations

Grilled Corn Salad with Feta. Add a shower of crumbled feta over your finished corn salad for a creamy, cheesy element.
Southwest Corn Salad. Make this as a corn salad with black beans. Mix one 15-ounce can of rinsed and drained black beans in with the other salad ingredients.
Mexican Grilled Corn Salad. Try my Mexican Street Corn Quinoa Salad, but cook the corn cobs on the grill instead of in a skillet.

Storage Tips

To Store. Corn salad will last in the refrigerator for 3 days. I like to make a little extra dressing and store it separately, then splash it over individual portions.
To Freeze. I don’t recommend freezing corn salad once it has been dressed and tossed with arugula.

Storage Tips

Note that the arugula will wilt and the avocado will brown slightly when you store this corn salad but the salad will still taste delicious.

If you’re concerned about the avocado browning, you can add it to each portion instead of mixing it in with the entire salad.
Stretch your leftovers even further by tossing them with fresh arugula.

Pair Grilled Corn Salad with

Seafood

Baked Salmon in Foil

30 mins

Grilling

Flank Steak Tacos

1 hr 25 mins

Main Dishes

Avocado Burger with Chipotle Yogurt Sauce

25 mins

Recommended Tools to Make this Recipe

Grill Tongs. The ultimate grill master’s tool.
Non-Slip Cutting Board. This one will stay in place while you chop.

The Best Mixing Bowl Set

This one is stylish enough for a table. Save yourself a dish and mix and serve your salad in the same bowl!

Get on AMazon

Grilled Corn Salad with Avocado, Tomato and Arugula. Summer’s best side dish! Simple, delicious, and healthy recipe that’s great for picnics, barbecues, and weeknight dinners. {gluten free} Recipe at wellplated.com | @wellplated

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Leave a Rating

Grilled Corn Salad with Avocado

Grilled corn salad with feta, avocado, and sweet fresh corn. Simple, delicious, and perfect for summer barbecues and easy weeknight dinners.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 25 minutes

Servings servings (about 6 cups total)

Calories 230kcal

Author Erin Clarke / Well Plated

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.

Video

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.