Summer Salad with Grilled Corn, Avocado, & Tomatoes with Buttermilk Ranch Dressing

A perfect summer salad with grilled corn, avocado, & tomatoes with buttermilk ranch dressing.

Crisp romaine lettuce topped with sweet grilled summer corn, fresh avocado slices, juicy tomato wedges, and red onion slices tossed together in a creamy buttermilk ranch dressing. It’s SO good! It was quite exciting that my son actually had seconds of this salad and he NEVER has seconds of salad!! My husband, daughter, and I also thought it was wonderful.  I paired this delicious summer salad with some skillet roasted chicken and it was a tasty & filling meal that my whole family enjoyed.

How to Make Summer Salad with Grilled Corn, Avocado, & Tomatoes with Buttermilk Ranch Dressing

Make the buttermilk ranch dressing by combining the buttermilk, mayonnaise, sour cream, minced garlic, lemon juice, dill, parsley, and onion powder; whisk until well combined. Taste then season with sea salt and freshly cracked pepper, to taste. Place in the refrigerator to allow flavors to mingle until you are ready to use.

Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.

Prepare the salad by placing the chopped romaine in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices. Serve immediately with the buttermilk ranch dressing on the side. Enjoy.

Summer Salad with Grilled Corn, Avocado, & Tomatoes with Buttermilk Ranch Dressing

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Grill Pan or Grill

Ingredients

Buttermilk Ranch Dressing:

• ½ cup buttermilk
• ½ cup mayonnaise
• ½ cup sour cream
• 2 cloves of garlic, minced
• 2-3 tsp lemon juice, to taste Side Note: Vinegar will also work
• 1 tsp dried dill
• 1 tsp fresh chives, snipped
• ½ tsp dried parsley
• ¼ tsp onion powder
• Sea salt and freshly cracked pepper, to taste

Summer Salad:

• 1 ear of corn, husked
• 4 cups romaine lettuce, chopped
• 1 avocado, peeled & sliced thinly
• 3-4 Compari tomatoes, quartered into wedges
• ¼ red onion, sliced thinly Side Note: If the red onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavor.

Instructions

• Make the buttermilk ranch dressing by combining the buttermilk, mayonnaise, sour cream, minced garlic, lemon juice, dill, parsley, and onion powder; whisk until well combined. Taste then season with sea salt and freshly cracked pepper, to taste. Place in the refrigerator to allow flavors to mingle until you are ready to use. 
• Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
• Prepare the salad by placing the chopped romaine in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices. Top with lots of freshly cracked pepper.
• Serve immediately with the buttermilk ranch dressing on the side. Enjoy.

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