Grilled Corn Salad with Avocado Lime Dressing
A vibrant, refreshing salad featuring smoky grilled corn, creamy avocado, and a zesty lime dressing, perfect for summer meals. This mexican-inspired salads (vegetarian) ready in about 35 minutes blends ears sweet corn on the cob, large avocado, large red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- Step 2: Dice avocado, red onion, and jalapeño. Finely chop cilantro. In a large bowl, combine corn, avocado, onion, jalapeño, and cilantro.
- 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.
- Step 4: Crumble cotija cheese over the salad and gently mix. Season with remaining salt and pepper. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Corn Salad with Avocado Lime Dressing take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Corn Salad with Avocado Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Corn Salad with Avocado Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Corn Salad with Avocado Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Corn Salad with Avocado Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
