Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette
A refreshing grilled corn salad featuring creamy avocado and a tangy lime vinaigrette, inspired by summertime gatherings at Nebraska’s Haymarket Park. This american-inspired salads ready in about 30 minutes pairs ears fresh corn on the cob, husked, large ripe avocado, diced, cherry tomatoes, halved 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 220 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 fresh corn on the cob, husked
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat (about 425°F). Place 4 husked ears of corn directly on the grill and cook for 10-12 minutes, turning every 3 minutes until charred and tender.
- Step 2: Once grilled, let corn cool slightly, then carefully cut kernels off the cob with a sharp knife and transfer to a large mixing bowl.
- Step 3: Add 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro to the bowl with the corn kernels.
- Step 4: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until emulsified.
- Step 5: Pour the lime vinaigrette over the salad ingredients and toss gently to combine, ensuring avocado pieces remain intact. Serve chilled or at room temperature as a vibrant side dish.
Frequently asked questions
How long does Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette take to make?
Total time is about 30 minutes (15 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 Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette?
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 large ripe avocado, diced from drying out.
Can I substitute ingredients in Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette?
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 Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette 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.
What goes well with Haymarket Park Grilled Corn and Avocado Salad with Lime Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
