Fresh Grilled Avocado & Corn Salad

This amazing summer salad will make your taste buds dance with joy! Anyone who loves fresh, vibrant flavors will absolutely fall in love with this colorful dish. The best part is how the smoky grilled corn and poblano peppers create the perfect balance with creamy avocado and zesty lime.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 25 minutes, Total Time: 45 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 218 Calories, 17g Fat, 18g Carbs, 4g Protein.

Ingredients You’ll Need

Corn: You’ll need 3 fresh ears with the husks removed. Fresh corn makes such a difference here – the natural sweetness really shines when grilled!

Poblano pepper: Just 1 medium poblano pepper will give you that perfect mild heat and smoky flavor. Don’t worry, poblanos are pretty gentle on the spice level.

Cooking spray: This helps get those beautiful grill marks without sticking. Any neutral cooking spray works great.

Lime juice: 3 tablespoons of fresh lime juice brings that bright, zesty kick. Fresh is definitely better than bottled here!

Honey: 1 tablespoon adds just the right touch of sweetness to balance the lime. You can use any honey you have on hand.

Ancho chile powder: ½ teaspoon gives a warm, smoky depth. If you can’t find ancho, regular chili powder works too.

Salt: ½ teaspoon total, but we’ll divide it up as we go. This helps bring out all those amazing flavors.

Avocado oil: ¼ cup creates our silky dressing base. The mild flavor pairs perfectly with avocado, but olive oil works in a pinch.

Tomato: 1 medium tomato chopped up adds fresh color and juicy bursts. Use whatever tomato looks best at the store.

Cotija cheese: ¼ cup crumbled brings a nice salty, creamy element. Think of it as Mexican feta – so good!

Fresh cilantro: ¼ cup chopped adds that fresh herb brightness. If you’re not a cilantro fan, try fresh parsley instead.

Avocado: 1 ripe avocado chopped brings creamy richness. Make sure it’s ripe but still firm so it holds its shape.

Romaine lettuce: 6 cups coarsely chopped gives us that crisp, fresh base. The sturdy leaves hold up great to the dressing.

How to Make Fresh Grilled Avocado & Corn Salad

Step 1: Heat your grill to high heat, around 450-500°F. Spray the corn and poblano pepper lightly with cooking spray. Grill them uncovered for 10-12 minutes, turning every few minutes. You want nice char marks and tender corn. Remove the corn first, then keep grilling the poblano until it’s completely blackened, about 3-5 more minutes. Let everything cool for 10 minutes.

Step 2: While things are cooling, make your dressing! Whisk together lime juice, honey, ancho chile powder, and ¼ teaspoon salt in a small bowl. Slowly drizzle in the avocado oil while whisking. This creates a smooth, creamy dressing that coats everything perfectly.

Step 3: Cut the corn kernels off the cobs with a sharp knife. Peel the skin off the poblano and remove the seeds, then chop it up. Toss the corn, poblano, chopped tomato, cotija cheese, and cilantro together in a medium bowl. Gently fold in the avocado pieces and sprinkle with the remaining ¼ teaspoon salt.

Step 4: Toss the romaine with 3 tablespoons of dressing in a large bowl. Transfer to your serving platter. Top with all that beautiful corn and avocado mixture, then drizzle with the rest of the dressing.

Easy and Quick Grilled Avocado & Corn Salad Version

Want to save some time? You can totally use 2 cups of frozen corn instead of grilling fresh! Just thaw it and toss it in a hot skillet for 3-4 minutes until slightly charred. Skip the poblano and add ¼ teaspoon smoked paprika to the dressing instead. You’ll still get that amazing smoky flavor in half the time!

Serving Ideas

This salad is perfect as a light lunch all by itself! For dinner, try it alongside grilled chicken, shrimp, or fish tacos. It also makes an amazing side dish for barbecues and potlucks. The colors are so pretty, it always gets compliments!

Storage

Store the dressed salad in the fridge for up to 2 days. The avocado might brown a little, but it still tastes great! For best results, keep the corn mixture separate from the lettuce and combine right before serving. No reheating needed – this salad is meant to be enjoyed cold!

Substitutions

No poblano pepper? Try a bell pepper or even a jalapeño if you like more heat. Can’t find cotija cheese? Feta or queso fresco work beautifully. Out of avocado oil? Olive oil makes a great substitute. You can even swap the romaine for butter lettuce or mixed greens!

Pro Tips

• Perfect corn removal: Stand the corn cob in a large bowl to catch all the kernels as you cut them off. No mess, no waste!
• Poblano prep: The skin should peel off easily after grilling. If it’s stubborn, pop it in a plastic bag for 5 minutes to steam.
• Avocado timing: Add the avocado last and fold it in gently to keep those pretty pieces intact.
• Make-ahead tip: Prep everything except the avocado up to a day ahead. Add the avocado right before serving for the best look and taste.

FAQs

Can I make this without a grill?

You bet! Use a grill pan on your stovetop or even roast the corn and poblano in a 450°F oven for 15-20 minutes. You’ll still get great flavor and char marks.

How do I know when the poblano is done?

The skin should be completely black and blistered all over. Don’t worry if it looks burnt – that’s exactly what you want! The pepper inside will be perfectly tender and smoky.

Can I use canned or frozen corn?

Sure! Frozen corn works great if you sauté it first to get some color. Canned corn is fine too, just drain and rinse it well. Fresh grilled corn gives the best flavor, but these shortcuts work in a pinch.

What if I don’t like cilantro?

No worries! Try fresh parsley, green onions, or even fresh basil instead. The salad will taste different but still absolutely delicious.

I hope you love this fresh, vibrant salad as much as my family does! It’s become our go-to summer dish for everything from quick weeknight dinners to backyard parties. Let me know how yours turns out – I’d love to hear about any fun variations you try!