Grilled Corn Tomato Salad

Fire up your grill and embrace the vibrant flavors of summer with this Grilled Corn Tomato Salad—a fresh, colorful side dish that’s perfect for picnics, barbecues, or a light lunch! Sweet, smoky grilled corn pairs beautifully with juicy cherry tomatoes, creamy avocado, and zesty lime-cilantro dressing, creating a delightful medley of textures and tastes. Infused with a hint of cumin and finished with a touch of red onion for crunch, this easy-to-make salad comes together in just 25 minutes and serves as a versatile addition to any meal. Packed with fresh, wholesome ingredients, this salad is a gluten-free, vegetarian delight that can be prepped ahead for ultimate convenience.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 ears fresh corn on the cob
• 2 cups cherry tomatoes
• 0.5 medium red onion
• 1 avocado
• 0.25 cup fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon ground cumin

Directions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

Husk the corn, removing all silk strands. Lightly brush each ear with 1 tablespoon of olive oil (save the other tablespoon for the dressing).

Step 3

Place the corn on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are lightly charred and tender. Remove from the grill and allow to cool slightly.

Step 4

While the corn cools, halve the cherry tomatoes, dice the red onion, and chop the cilantro. Peel, pit, and dice the avocado just before assembling the salad to prevent browning.

Step 5

Once the corn is cool enough to handle, carefully slice the kernels off each cob using a sharp knife. Place the kernels in a large mixing bowl.

Step 6

Add the halved cherry tomatoes, diced red onion, avocado, and cilantro to the bowl with the grilled corn.

Step 7

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, salt, black pepper, and cumin to make the dressing.

Step 8

Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.

Step 9

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to an hour before serving for a cooler, more marinated flavor.

Nutrition Facts

Serving size	971.2 grams (971.2g)

Amount per serving	% Daily Value*
Calories	900

Total Fat 55.30g	71%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 1276mg	55%
Total Carbohydrate 104.80g	38%
Dietary Fiber 23.30g	83%
Total Sugars 38.20g
Protein 18.40g	37%

Vitamin D 0IU	0%
Calcium 97mg	7%
Iron 5mg	27%
Potassium 2611mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 7.4%

Carbs: 42.3%