Grilled Sweet Corn and Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad with charred sweet corn, creamy avocado, and a zesty citrus dressing. This puerto rican-inspired salads (vegetarian) ready in about 40 minutes pairs ears sweet corn on the cob, medium avocado, red bell pepper 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 300 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.

★ 3.6 (12 ratings) Prep: 25 min Cook: 15 min Serves 4 Puerto Rican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Remove husks and silks from 4 ears of sweet corn. Brush each ear with 1 tbsp olive oil and season with 1/4 tsp salt. Grill for 12-15 minutes, rotating occasionally, until kernels are charred and tender.
  2. Step 2: While the corn grills, dice 2 medium avocados into 1/2-inch cubes. Dice 1 cup red bell pepper and 1/2 jalapeño (seeded for less heat). Combine in a large bowl with 1/4 cup chopped cilantro and 1 minced garlic clove.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt until emulsified.
  4. Step 4: Add the grilled corn to the avocado mixture. Pour the lime dressing over the salad and toss gently until all ingredients are evenly coated and glossy.

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Frequently asked questions

How long does Grilled Sweet Corn and Avocado Salad take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Sweet Corn and Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears sweet corn on the cob from drying out.

Can I substitute ingredients in Grilled Sweet Corn and Avocado Salad?

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 Sweet Corn and Avocado Salad 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 Sweet Corn and Avocado Salad 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.

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