Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
I came across a grilled corn, avocado, and tomato salad with honey lime dressing recipe from Jehan Can Cook. I love all the ingredients and flavors used, so I was excited to try it. This salad was quick and easy to make, and tasted fantastic with the green chile chicken and Mexican rice I served it with. The dressing was delicious, and the salad was filled with great textures and flavors. I will make this salad over and over again.
Grilled Corn, Avocado, and Tomato Salad
Salad:
- 2Â ears of fresh sweet corn
- 1 pint of grape tomatoes
- 1 ripe avocado, firm but ripe, diced
- 2 tbsp fresh cilantro, chopped
Honey Lime Dressing:
- 3 tbsp vegetable oil
- Juice of 1 lime
- 1 tbsp honey
- 1 clove garlic, minced
- Sea salt and fresh cracked pepper to taste
- Dash of cayenne pepper
How to Make Grilled Corn, Avocado, and Tomato Salad with Honey Lime Dressing
Make the dressing by combining the oil, lime juice, honey, garlic, sea salt, freshly cracked pepper, and cayenne pepper to taste in a small glass jar. Seal with lid and shake until well combined. Set aside until needed.
Cook the corn by removing the husk from the corn. Heat a grill pan or grill over medium-high heat, and grill for 10 minutes. The corn should have some brown spots and be tender and not mushy.
Cut the corn off the cob, then scrape the cob with the back of your knife to get the juices. Set aside and let cool.
 Prepare the salad by combining the sliced tomatoes, avocado, cilantro, and grilled corn with the well-whisked honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
Let the salad sit for 10-15 minutes to allow the flavors time to mingle. Enjoy.
Equipment
- Grill or Grill Pan
Ingredients
Salad:
- 2 ears of fresh sweet corn
- 1 pint grape tomatoes
- 1 ripe avocado firm but ripe, diced
- 2 tbsp fresh cilantro chopped
Honey Lime Dressing:
- 3 tbsp vegetable oil
- Juice of 1 lime
- 1 tbsp honey
- 1 clove garlic minced
- Sea salt and fresh cracked pepper to taste
- Dash of cayenne pepper
Instructions
- Make the dressing by combining the oil, lime juice, honey, garlic, sea salt, freshly cracked pepper, and cayenne pepper to taste in a small glass jar. Seal with lid and shake until well combined. Set aside until needed.
- Cook the corn by removing the husk from the corn. Heat a grill pan or grill over medium-high heat, and grill for 10 minutes. The corn should have some brown spots and be tender and not mushy.
- Cut the corn off the cob, then scrape the cob with the back of your knife to get the juices. Set aside and let cool.
- Prepare the salad by combining the sliced tomatoes, avocado, cilantro, and grilled corn with the well-whisked honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
- Let the salad sit for 10-15 minutes to allow the flavors time to mingle. Enjoy.
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I just made this and it was absolutly delicious! Fresh corn isn’t in season right now so I used the frozen kind. I can’t wait to try this again!!
This recipe looks great, my mouth is watering. I’m going to have to make it 🙂
How many does this serve?
this sounds delicious! thanks for sharing…..can’t wait to try it!
You had me at “cilantro”. 😉
I made this dish and blogged about it. It was SO delicious. Thank you for sharing!
I cannot stop making this dish! It is so easy and absolutely delicious!!!!
made this except substituted olive oil for veggie oil…omg delicious!
Just made this tonight with some grilled salmon. Delicious! I added a little chopped red onion to the salad. I love your blog.
Looks so simple yet tasty! Definitely going on the “must try” list. 🙂
Fabulous! I added about a tbsp of red onion -perfect summer salad/side with grilled pork tenderloin.
That dressing is phenomenal!!!!
This salad is the best….we make it 2 times a week (i added a little chopped red onion for some crunch) and we made a HUGE batch of the dressing. We use it on everything!!! thanks for sharing.
Delicious. I added chicken and some cold cubed potatoes because I had them on hand. For my taste I’d like more corn, less tomato, but it was delicious!
Donna,
Your idea is really good.
I didn’t want to fire up the grill so I cooked my corn in the microwave then I grilled it over an open flame on top of my range. Love this salad so we will be fixing it again. 🙂
There’s a Facebook page which seems to have used your recipe and photo, wasn’t sure if you had approved of it or not: https://www.facebook.com/photo.php?fbid=480768768674814&set=a.459552280796463.1073741826.459510230800668&type=1
I have sent them a message. Thank you very much for letting me know.
Pam
I made this from the Facebook posting…it is fantastic and I told all my friends. I think you may have some new followers!
How many servings does this recipe make?
It serves 4-6 depending on how large your servings are.
Thank you!
We made this salad for a baby shower and it was the hit of the party!! So fresh and tasty during the hot summer months. Will definitely keep this recipe handy to bring to parties, etc!
I doubled this recipe and took it to a cookout for work. This was a big hit! The dressing really makes it special.
I absolutely LOVE this salad – have made it a few times already and served with pita chips as an appetizer at my Bible Study. I, however, do not care for the honey taste and, instead, use just olive oil, lime juice, s & p and cayenne for the dressing.
It’s delicious, but does anyone know the calories and a Weight Watcher points?
I just made this salad for the second time…this time for a 4th of July BBQ as a side. I loved it last week when I tried it and scarfed down the leftovers for lunch the other day. Cold, fresh salads like this are perfect for summer and I love this one. Thanks!
This is one of the best salads I have ever had..
This recipe is soooo delicious! I think I could survive on this 3 meals a day! Do try this one… It’s a huge winner! Yummy…..
I love this salad. To stretch it out I added pasta and turned it into a pasta salad. The dressing is to die for good.
This was a big hit! The dressing really makes it special.
I cannot stop making this dish! It is so easy
Add a drained can of black beans, and it’s a meal. LOVE IT
I will be making this delicious salad for a large group and would like to make just the dressing a week in advance and store it in the refrigerator. Is this ok, and will it still taste just as good?
I’ve never had it in my fridge for a week so I am not sure how well it will taste. I would do it a few days in advance to be safe.
Pam
This is a family favorite at our house… our three year old requests it! I’m addicted!
One of my favorite salads !
I cannot stop making this dish! It is so easy
How many does this serve?
Kathy,
Sorry for my late reply, I have been on the road for 13 days.
It served my family of four.
Pam
I made this a few hours before serving. Should I leave it out or refrigerate until ready to eat?
Thank you
Denise,
I’m sorry for the late reply! I’ve been on vacation. I would leave it out but refrigerating it would also be fine. I hope you enjoyed the salad.
-Pam
We decided to make this for dinner before we realized we would need to roast the corn. We googled how to do it in cast iron on the stove top, and we’re so glad we did it. The salad was super delicious!! This recipe is definitely a keeper! Thank you for sharing it.
Carrie,
I’m so happy you enjoyed this salad! Thank you for taking the time to let me know.
-Pam
I’ve been making this for a decade and I still love it. Great for potlucks and cookouts. Thanks for the recipe.
Nadia,
I’m so glad you enjoy this recipe! Thank you for taking the time to let me know.
-Pam
Refreshing, delicious, can’t get enough!
Denise,
I’m so glad you like it! Thanks for taking the time to let me know.
-Pam
I love this salad
Have you every tried it with corn grilled the day before?
Michelle,
I haven’t tried it, but I’m sure it would work just fine. Let me know how it turns out if you give it a try.
-Pam