Street Corn and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet grilled corn combined with creamy avocado and tangy lime dressing, inspired by San Antonio’s lively summer celebrations. This mexican-inspired salads (vegetarian) ready in about 22 minutes pairs ears fresh corn on the cob, husked, medium ripe avocados, 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 6, 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.

Prep: 10 min Cook: 12 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 4 husked ears of fresh corn directly on the grill and cook for 10-12 minutes, turning every 3 minutes, until the kernels are charred and tender.
  2. Step 2: Remove the corn from the grill and let cool slightly. Using a sharp knife, cut the kernels off the cobs into a large mixing bowl.
  3. Step 3: Add 2 medium diced ripe avocados, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro to the bowl with the corn.
  4. Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the lime dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  6. Step 6: Transfer the salad to a serving bowl and sprinkle 1/2 cup crumbled cotija cheese evenly over the top. Serve immediately or chill for 30 minutes to meld flavors.

Frequently asked questions

How long does Street Corn and Avocado Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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 Street 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 medium ripe avocados, diced from drying out.

Can I substitute ingredients in Street 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 Street Corn and Avocado Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Street 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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