Best 3 Grilled Corn Avocado And Tomato Salad Recipes

Grilled corn avocado and tomato salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light and healthy meal. The combination of sweet corn, creamy avocado, juicy tomatoes, and zesty dressing creates a salad that is both satisfying and delicious. Whether you are looking for a simple side dish or a main course salad, grilled corn avocado and tomato salad is sure to please everyone at your table.

Here are our top 3 tried and tested recipes!

TOMATO, AVOCADO AND GRILLED CORN SALAD

Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD

Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

GRILLED CORN, AVOCADO AND TOMATO SALAD

GRILLED CORN, AVOCADO AND TOMATO SALAD image

Categories Salad Vegetarian Quick & Easy Backyard BBQ Lunch Corn Grill/Barbecue

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Steps:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro. HONEY LIME DRESSING 1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. 2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

Tips:

Choose the right corn. Look for ears with tightly packed kernels and fresh, green husks.
Grill the corn properly. Cook the corn over medium-high heat, turning it frequently, until the kernels are tender and slightly charred.
Use ripe, flavorful tomatoes. Choose tomatoes that are vine-ripened and have a deep red color.
Dice the avocado just before serving. This will prevent it from browning.
Use fresh herbs, if possible. Cilantro, basil, and parsley are all great options.

Conclusion:

Grilled corn, avocado, and tomato salad is a refreshing, flavorful, and healthy way to enjoy summer produce. It's a perfect side dish for grilled meats or fish, or it can be served as a light main course. With just a few simple ingredients and a little bit of time, you can enjoy this delicious salad all summer long.