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This grilled corn salad with tomatoes and avocado is tossed in a fresh cilantro lime dressing that packs in all the flavor. Crisp chopped romaine, cherry tomatoes, avocado, grilled corn and queso fresco–the flavors and textures are amazing, but even better? This salad only takes minutes to prep!

Grilled corn and tomato salad in bowl with wood spoon.
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Haven’t met a salad with freshly grilled corn that I wasn’t obsessed with and this new grilled corn, tomato and avocado salad is my latest salad on repeat!

I started off the summer with this cucumber corn salad, and now we have another way to enjoy summer fresh sweet corn!

Love corn? Try this 3 Bean, Corn and Avocado Salad, Air Fryer Corn on the Cob with Cilantro Lime Butter Sauce, Jiffy Cornbread Casserole with Honey, or this Black Bean and Cauliflower Rice Salad.

Why You Will Love This Grilled Corn Chopped Salad Recipe

  • It’s the perfect summer recipe that takes advantage of summer produce!
  • This salad recipe is so easy to vary.
  • Lots of flavor as well as textures.
  • The cilantro lime dressing also makes for an amazing marinade that you can brush over some meat to toss on the grill!
  • It can easily be made into a full meal.

Ingredient Notes

Cilantro, tomatoes, corn, romaine and other ingredients labeled on surface.
  • corn: fresh corn is necessary for the grilled corn but you can find frozen corn on the cob at times as well. If you are short on time, you can use frozen corn kernels, just that thaw and toss in as is. This is a great recipe to whip up when you have leftover grilled corn!
  • use avocados that are not overly soft or too ripe
  • freshly squeezed lime juice is suggested for the best flavor

Recipe Variations

  • add more crunch: crushed up Fritos are AMAZING on this salad. Tortilla strips or crushed up tortilla chips are great too!
  • make it a dinner salad: add sliced Chili Lime Chicken, Grilled Balsamic Chicken, Grilled Cilantro Lime Marinated Flank Steak, or serve it with Spicy Shrimp over top. You can add some black beans or chickpeas for vegetarian protein options.
  • add more veggies: chop up fresh cucumber, chopped peppers, and more.
  • make it spicy: add some sriracha or hot sauce to the dressing, or dice up some jalapeño and toss them into the salad.
  • vary the cheese: you can use cotija cheese, feta cheese, shredded cheddar, etc.

Step-By-Step Instructions

Corn being grilled on grill appliance.

Step 1: Heat grill to medium high heat. Pat shucked corn dry and brush lightly on all sides with olive oil. Place directly on heated, cleaned grill and cook for about 10-12 minutes rotating every 2-3 minutes until the corn is cooked. (use a grill pan or an outdoor grill)

Grilled corn cut from the cob on cutting board.

Step 2: Set the corn aside once cooked and allow to cool slightly and then cut the charred corn from the cob.

Food processor with cilantro lime ingredients for dressing before processed.

Step 3: In a food processor, combine all dressing ingredients and process until smooth.

Cilantro lime dressing in food processor.

Step 4: If the dressing is too thick, you can add a bit of water or extra lime juice to thin it out.

Grilled corn, chopped avocado, tomatoes and other ingredients arranged in salad bowl.

Step 5: Toss the salad ingredients together except the cilantro and queso fresco in a large bowl.

Tossed corn, tomato and avocado salad in bowl.

Step 6: Drizzle half the dressing over the salad and toss. Add more dressing as desired. Top with queso fresco and chopped cilantro. Chill until ready to serve. Enjoy!

Recipe Tips

  • Short on time? You can skip grilling the corn and cut about 12 minutes off of prep. Just thaw frozen corn instead and toss it in as is, or sauté it for a few minutes in a nonstick skillet.
  • If serving this later in the day after making it, wait to add the dressing and the avocado. Add the both about 15 minutes before serving.
Chopped salad with grilled corn, tomato and other ingredients in salad bowl.

Storage

This salad is best eaten fresh, but leftovers can be refrigerated for about 2-3 days in an airtight container. The avocado will brown slightly but the lime juice in the dressing will help slow that down a touch. Freezing is not recommended.

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Grilled Corn Chopped Salad

By: Lorie Yarro
This grilled corn salad with tomatoes and avocado is tossed in a fresh cilantro lime dressing that packs in all the flavor. Crisp chopped romaine, cherry tomatoes, avocado, grilled corn and queso fresco–the flavors and textures are amazing, but even better? This salad only takes minutes to prep!
Salad with grilled corn, romaine, avocado, tomato in bowl.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

For the Salad:

  • 4 ears of fresh sweet corn
  • 10 oz grape or cherry tomatoes halved
  • 4oz chopped romaine
  • ½ small red onion, small diced
  • 3 ripe avocados, cubed
  • ½ cup queso fresco, crumbled
  • 1/3 c chopped cilantro

For the Dressing:

  • 1 cup cilantro leaves, about ½ a bunch
  • ½ c olive oil
  • 1 tsp red wine vinegar
  • 2-3 T fresh lime juice, for stronger lime flavor, add ½ tsp lime zest
  • 2 T honey
  • 2 garlic cloves, minced
  • ½ tsp pepper
  • ½ tsp sea salt
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Instructions 

  • Heat your grill to medium high heat. Pat shucked corn dry and brush lightly on all sides with olive oil. Place directly on heated, cleaned grill and cook for about 10-12 minutes rotating every 2-3 minutes until the corn is cooked.
  • Set the corn aside once cooked and allow to cool slightly and then cut the charred corn from the cob.
  • Toss the salad ingredients together except the cilantro and queso fresco in a large bowl.
  • In a food processor, combine all dressing ingredients and process until smooth. If the dressing is too thick, you can add a bit of water or extra lime juice to thin it out.
  • Drizzle half the dressing over the salad and toss. Add more dressing as desired. Top with queso fresco and chopped cilantro. Chill until ready to serve. Enjoy!

Notes

Storage: This salad is best eaten fresh, but leftovers can be refrigerated for about 2-3 days in an airtight container. The avocado will brown slightly but the lime juice in the dressing will help slow that down a touch. Freezing is not recommended.
Short on time? You can skip grilling the corn and cut about 12 minutes off of prep. Just thaw frozen corn instead and toss it in as is, or sauté it for a few minutes in a nonstick skillet.
If serving this later in the day after making it, wait to add the dressing and the avocado. Add the both about 15 minutes before serving.
Did you enjoy this recipe? Have a question?Leave a comment below!

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