Corn and Tomato Summer Salad
This corn and tomato salad combines sweet charred corn, juicy tomatoes, creamy avocado, and a fresh cilantro lime dressing for an easy summer side dish. Naturally gluten-free and dairy-free, it's perfect for cookouts, barbecues, meal prep, and pairing with your favorite grilled proteins.
Servings 4
Calories 180kcal
Ingredients
For the Charred Corn Salad:
- 2-3 ears fresh corn shucked (about 2 cups)
- 1 ½ cups cherry or grape tomatoes halved (about 1 pint)
- 1 medium avocado diced (about 1 ¼ cup; pro tip: toss in lime juice if you dice these early, it will keep the avocado from browning heavily)
- ½ small red onion finely diced (about 1 cup)
- ¼ cup chopped cilantro plus extra for garnish
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil for coating corn
For the Cilantro Lime Dressing:
- ¼ cup olive oil
- 3 tablespoons fresh lime juice (about 1–1½ limes)
- 4 teaspoons finely minced jalapeño
- ¼ cup chopped fresh cilantro
- 2 cloves garlic grated
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the grill to medium–high heat, about 375–400°F, and lightly oil the grates if needed.
- Start by prepping the corn and making the dressing while the grill heats. Shuck the corn, lightly cover in olive oil and a salt and pepper.
- Prepare the dressing by combining the olive oil, lime juice, jalapeño, cilantro, garlic, honey or maple syrup (if using), salt, and pepper in a small jar or bowl. Shake or whisk until smooth, and set aside.
- Grill the shucked ears of corn directly on the grate for about 10 minutes total, turning every 1–2 minutes, until the kernels are lightly charred and smell toasty. Remove the corn to a cutting board and let it cool slightly.
- Stand each grilled ear of corn upright on the cutting board and slice the kernels into sections, then cut those sections into ½–¾" chunks so the kernels stay clustered.
- Add the charred corn chunks to a medium bowl with the halved tomatoes, diced avocado, diced red onion, and chopped cilantro.
- Pour about half of the dressing over the corn salad and toss gently, then add more a little at a time until the salad is evenly coated, but not swimming. Season with a pinch of extra salt and pepper if needed. Serve with my Healthy BBQ Chicken Skewers, or pair it with your favorite grilled protein or barbecue main. Enjoy!
To Store:
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Since the avocado is mixed into the salad, it may brown slightly as it sits, but the lime dressing helps keep it fresh. If you're making this ahead of time, wait to add the avocado until just before serving for the best texture and color.
Notes
Swaps & Substitutions:
- Fresh Corn: Substitute with 2 cups frozen corn. Thaw and char in a hot skillet before using.
- Cherry or Grape Tomatoes: Roma tomatoes or diced heirloom tomatoes work well.
- Avocado: Swap with diced cucumber, or simply omit.
- Red Onion: Use green onions or shallots for a milder flavor.
- Cilantro: Fresh parsley can be substituted if preferred.
- Jalapeño: Omit for less heat, or use a pinch of red pepper flakes.
- Lime Juice: Fresh lemon juice works as a substitute.
- Honey: Swap with maple syrup for a vegan option.
- Garlic: Substitute with ¼ teaspoon garlic powder per clove.
Nutrition
Fiber: 4g | Calories: 180kcal | Fat: 13g | Protein: 2g | Carbohydrates: 16g