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Grilled Corn and Avocado Salad on a wooden spoon with a white background.

Grilled Corn and Avocado Salad with Cilantro Lime Dressing

Bright grilled corn salad with avocados and cilantro lime dressing. Perfect for summer meals, BBQs, and potlucks.

Course Salad
Cuisine American
Keyword corn salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 side servings
Author Samantha


  • 4 ears corn, husked
  • 2 med-large avocados, halved, pit and skin removed*
  • 1 cup chopped fresh cilantro leaves and tender stems
  • 1/2 cup crumbled feta cheese
  • 1/3 cup avocado or olive oil, plus more for brushing vegetables
  • 2 tsp lime zest
  • 1/4 cup lime juice
  • 1 clove garlic, minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp fresh ground black pepper


  1. Heat grill to medium-high heat. Lightly brush corn and avocado halves with olive oil. Grill for 4-5 minutes per side till you have nice grill marks, turning a quarter turn every 4-5 minutes. Remove from grill and let cool for a few minutes.

  2. Meanwhile, whisk together lime juice, lime zest, 1/3 cup olive oil, cilantro, salt and pepper into a large bowl.

  3. Holding the corn by the end carefully run a sharp knife down all sides of each ear of corn to remove the kernels. Add to bowl with vinaigrette. Top with feta and toss to ensure dressing coats the salad. Top with sliced grilled avocado.

Recipe Notes

* I find it easiest to remove the skin of an avocado by cutting the avocado in half and then peel the skin off with my hands.