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Grilled Corn and Avocado Salad from the Girl and the Kitchen

Grilled Corn and Avocado Salad

  • Author: Mila Furman


A refreshing and healthy salad full of grilled corn, creamy avocado and tangy lime. Full of flavor, good fats and color!


  • 2 corn on the cobb
  • 1 large ripe avocado (diced)
  • 1/2 a red onion (diced)
  • 3 tbsp of cilantro (chopped)
  • 1 lime (juiced)
  • salt and pepper


  1. First you need some roasted corn. I always soak mine in water right in the husk for about 30 minutes. Then I throw it onto a grill preheated to medium high and cook for about 20 minutes. Making sure to rotate every 5 minutes. Let it cool.
  2. While the corn is cooling, dice up your avocado. There is a neat little tutorial here that will help ya’ with that! While you are at it, dice your onion as well. And there’s naturally a tutorial for that as well!
  3. Chop up some cilantro as well. Roughly. There is no need for precision with that.
  4. When the corn is cool. remove the husk and stand it upright and start slicing the corn off the husk with a nice sharp knife.
  5. Place the kernels into a bowl with the avocado, cilantro and onions. Toss everything together with a spoon and season with salt, black pepper and juice of half a lemon.


You can also use frozen corn for this recipe. Just toast them up in a frying pan for a few minutes to get them charred a bit. Or throw them onto a sheetpan into a 450-degree oven for 15 minutes until golden brown.

  • Category: Salad
  • Cuisine: Fusion