Grilled Corn Salad with Avocado Lime Dressing

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant, refreshing salad featuring smoky grilled corn, creamy avocado, and a zesty lime dressing, perfect for summer meals. This Mexican-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs sweet corn on the cob, avocado, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 ears sweet corn on the cob
• 2 large avocado
• 1/2 large red onion
• 1/4 cup cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 small jalapeño
• 1/4 cup cotija cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat grill to medium-high heat. Remove corn husks and grill ears for 10-12 minutes, rotating occasionally, until kernels are charred and tender. Let cool, then cut kernels off the cob.
2. Step 2: Dice avocado, red onion, and jalapeño. Finely chop cilantro. In a large bowl, combine corn, avocado, onion, jalapeño, and cilantro.
3. Step 3: In a small bowl, whisk lime juice, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Pour dressing over salad and toss to coat.
4. Step 4: Crumble cotija cheese over the salad and gently mix. Season with remaining salt and pepper. Serve chilled or at room temperature.