I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.
This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.
Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.
Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime
Makes about 8 servings
Ingredients:
- 3 large ripe heirloom tomatoes, cored and roughly chopped
- 1/2 red onion, peeled, halved, and very thinly sliced
- 1-2 green onions, chopped
- 4 cobs fresh corn, husks and silk removed
- Olive oil
- 2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks
- 1/2 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 2 tbsp lime juice
- 1 tbsp white wine vinegar
Instructions:
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- In a large serving bowl, add the tomatoes and onions.
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- Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.
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- When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.
