Avocado and Grilled Corn Salad With Cilantro Vinaigrette

There’s a certain magic that happens when sweet corn meets the grill. The kernels blister and char, releasing an irresistible smoky sweetness. I remember one summer evening, grilling corn with my grandfather. He’d meticulously turn each ear until it was perfectly kissed by the flames. We devoured it right off the cob, juices running down our chins, laughing and talking until the stars came out. This salad, inspired by those simple summer days, brings that joy to every bite, amplified by the creamy avocado and zesty cilantro vinaigrette.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: About 8 cups
• Dietary Type: Gluten-Free

Ingredients

• 5 ears corn, husk removed, brushed with olive oil and grilled, remove corn with sharp knife
• 2 avocados, diced and sprinkled with lemon juice to prevent browning
• 2 cups tomatoes, red and yellow cherry
• 1 small red onion, finely diced
• ¾ cup feta, crumbled
• 1 ½ cups English cucumbers, skin on and chopped small dice
• 4 tablespoons olive oil
• 2 tablespoons sherry wine vinegar
• 1 teaspoon garlic powder
• 2 tablespoons fresh cilantro, minced
• ½ teaspoon salt
• 10 grinds fresh ground pepper

Equipment Needed

• Grill
• Large Bowl
• Small Glass Jar with Lid
• Sharp Knife

Instructions

1. Start by preparing your corn. Remove the husks and silk from 5 ears of corn. Lightly brush the corn with olive oil.
2. Heat your grill to medium-high heat. Place the oiled corn directly on the grill grates.
3. Grill the corn, turning frequently, until the kernels are tender and have some char marks. This should take about 15-20 minutes. Watch carefully to prevent burning.
4. Remove the grilled corn from the grill and let it cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cob.
5. While the corn is grilling, prepare the other salad ingredients. Dice 2 avocados and immediately sprinkle them with lemon juice to prevent browning.
6. Halve or quarter 2 cups of red and yellow cherry tomatoes, depending on their size.
7. Finely dice 1 small red onion.
8. Chop 1 ½ cups of English cucumbers into small dice. There’s no need to peel them.
9. In a large bowl, combine the grilled corn kernels, diced avocado, cherry tomatoes, red onion, cucumbers, and ¾ cup of crumbled feta cheese. Gently mix these ingredients together.
10. Next, make the cilantro vinaigrette. In a small glass jar with a lid, add 4 tablespoons of olive oil, 2 tablespoons of sherry wine vinegar, 1 teaspoon of garlic powder, 2 tablespoons of minced fresh cilantro, ½ teaspoon of salt, and 10 grinds of fresh ground pepper.
11. Secure the lid on the jar and shake it vigorously until the dressing is well combined.
12. Taste the dressing and adjust the seasoning as needed. You may want to add a touch more salt, pepper, or vinegar to suit your preference.
13. When you’re ready to serve the salad, pour the cilantro vinaigrette over the salad ingredients in the large bowl.
14. Gently toss the salad to ensure that all the ingredients are evenly coated with the dressing. Be careful not to overmix, as this can make the avocado mushy.
15. Serve immediately and enjoy!

Expert Tips & Tricks

• For a deeper smoky flavor, consider soaking wood chips (such as hickory or mesquite) in water for 30 minutes before grilling the corn. Add the soaked wood chips to your grill’s smoker box or in a foil packet directly on the coals.
• To easily remove the corn kernels, stand the cooked corn cob upright on a cutting board and use a sharp knife to slice downwards, following the curve of the cob.
• If you don’t have sherry wine vinegar, you can substitute with red wine vinegar or white wine vinegar.
• To prevent the avocado from browning too quickly, be sure to coat all the diced pieces with lemon juice. You can also store the dressed salad in the refrigerator for a short period before serving.
• If you are preparing the salad in advance, hold off on adding the dressing until just before serving to prevent the salad from becoming soggy.

Serving & Storage Suggestions

This Avocado and Grilled Corn Salad is best served immediately after dressing, to maintain the freshness of the ingredients. The vibrant colors and flavors make it a perfect side dish for grilled chicken, fish, or steak. You can also serve it as a light lunch or a vegetarian main course.

If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to 2 days, but the avocado may brown slightly. To minimize browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. The dressed salad is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.9 kcal	N/A
Calories from Fat	165 g	63%
Total Fat	18.3 g	28%
Saturated Fat	4.3 g	21%
Cholesterol	12.5 mg	4%
Sodium	310 mg	12%
Total Carbohydrate	23.9 g	7%
Dietary Fiber	6 g	23%
Sugars	6.2 g	N/A
Protein	6.2 g	12%

Variations & Substitutions

• Vegan: To make this salad vegan, simply omit the feta cheese. You can also add a plant-based feta alternative.
• Spicy: Add a pinch of cayenne pepper or a finely diced jalapeño to the vinaigrette for a spicy kick.
• Herbs: Experiment with different herbs in the vinaigrette, such as basil, parsley, or mint.
• Grain Addition: Add cooked quinoa or farro to the salad to make it a more substantial meal.
• Bell Peppers: Include diced bell peppers (red, yellow, or orange) for added color and crunch.
• Black Beans: Add drained and rinsed black beans for extra protein and fiber.

FAQs (Frequently Asked Questions):

Q: Can I use frozen corn for this salad?
A: Yes, you can use frozen corn if fresh corn is not available. Thaw the corn completely and pat it dry before grilling it. You may not get the same char as with fresh corn, but it will still taste delicious.

Q: How can I prevent the avocado from browning?
A: The lemon juice helps to slow down the browning process. Make sure all the diced avocado pieces are coated with the lemon juice. You can also store the salad in the refrigerator for a short period before serving, but be aware that the avocado may still brown slightly over time.

Q: Can I make the dressing ahead of time?
A: Yes, the cilantro vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to shake it well before using, as the oil and vinegar may separate.

Q: Can I grill the corn with the husks on?
A: Yes, grilling the corn with the husks on will steam the corn and keep it moist. Soak the corn in water for about 30 minutes before grilling. Pull back the husks, remove the silk, and then pull the husks back up around the corn. Grill until the husks are slightly charred and the corn is tender.

Q: What if I don’t have a grill?
A: If you don’t have a grill, you can roast the corn in the oven or cook it in a skillet on the stovetop. To roast the corn, preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for about 20-25 minutes, turning halfway through. To cook the corn in a skillet, heat a little olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are tender and slightly charred.

Final Thoughts

This Avocado and Grilled Corn Salad with Cilantro Vinaigrette is a celebration of summer flavors. It’s a dish that’s both incredibly simple to make and bursting with fresh, vibrant taste. I encourage you to gather your ingredients, fire up the grill, and experience the joy of creating something delicious. Don’t be afraid to experiment with variations and make it your own. Serve it at your next barbecue, potluck, or family gathering, and watch as it disappears. And if you decide to pair it with a glass of crisp Sauvignon Blanc, well, that’s just a bonus! Enjoy!