Grilled Corn Chopped Salad

Salad with grilled corn, romaine, avocado, tomato in bowl.

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Grilled Corn Chopped Salad

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!

Prep Time15

Cook Time12

Total Time30

Course: Salad

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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