Grilled Corn Salad with Lime Vinaigrette Recipe
This vibrant Grilled Corn Salad with Lime Vinaigrette is a fresh, flavorful summer dish featuring charred sweet corn, ripe avocado, colorful bell peppers, and a tangy, smoky lime dressing. Perfect as a side or light meal, this salad combines smoky, sweet, and zesty elements for a crowd-pleasing recipe that’s easy to prepare in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 6 ears fresh corn
- ½ red onion, diced
- 1 orange bell pepper, diced
- 1 avocado, diced
- 1 bunch fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, halved
Lime Vinaigrette Ingredients
- ½ cup avocado oil
- 2 limes, juiced
- 1 teaspoon garlic, minced
- 1 tablespoon Tabasco Chipotle Sauce
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Grill the corn. Preheat your grill to high heat. Remove the husks and silk from the corn ears. Place them directly on the grill grates and roast for 7-10 minutes, turning frequently to ensure even charring on all sides. The corn should develop a light smoky char without burning.
- Prepare the salad base. Once grilled, allow the corn to cool completely. Then, cut the kernels off the cobs into a large mixing bowl. Add the diced red onion, orange bell pepper, avocado, halved cherry tomatoes, and chopped cilantro. Gently toss together to combine all ingredients evenly.
- Make the Tabasco lime vinaigrette. In a small bowl, whisk together the avocado oil, freshly squeezed lime juice, minced garlic, Tabasco Chipotle Sauce, honey, and a pinch of salt and pepper. Whisk until the honey is dissolved and the dressing is emulsified.
- Toss and chill. Pour the vinaigrette over the salad mixture. Toss gently to ensure all the salad components are coated with the dressing. Refrigerate the salad until ready to serve, allowing flavors to meld and the salad to chill.
Notes
- For best flavor, use fresh, ripe avocados and sweet corn at peak season.
- Adjust the amount of Tabasco Chipotle Sauce to control the heat level in the vinaigrette.
- The salad can be made a few hours ahead and chilled to develop deeper flavors.
- This salad pairs well with grilled meats or can be served as a light vegetarian main dish.
- Optional: garnish with crumbled cotija cheese or a sprinkle of toasted pumpkin seeds for added texture.