This grilled corn avocado tomato salad is a summer perfection as a side, lunch, or even snack. Fresh, roasted corn paired with a delightfully smoky flavor from the paprika and cumin will make your senses soar. Zesty lime juice, creamy avocado, and juicy tomatoes provide a tantalizing addition to complete the best vegan salad recipe.
Corn Avocado Tomato Salad
Avocados just make me want to dance and sing even before I put the first bite in my mouth. They’re so creamy and their flavor isn’t overpowering. They’re a bite of comfort all wrapped up and delivered by mother nature’s gorgeous hands. If you aren’t daydreaming of avocados, you just haven’t had them in the right manner yet.
Some of my favorite avocado recipes (besides this one of course) make a very long list. I won’t write a novel of all my favorites, but a quick search of my recipes and you’ll find all the avocado recipes your heart could ever desire. You’ll at least want to give my Avocado Mango Salad and Avocado Mashed Potatoes a whirl. Let’s get on to the good part, friends!
How to Make Grilled Corn Avocado Tomato Salad
- Grill the corn – Pull the leaves and silk back from the corn and cook it on a heated skillet or cast iron griddle. Grill on all sides until desired cooking level has been reached.
- Strip the corn – Stand the corn upright in a bowl and cut the kernels free.
- Combine – Add the rest of the ingredients to the bowl and toss to combine. Taste and adjust seasonings as needed. Serve and enjoy!
Recipe Tips + Variations
- Storage + Reheating – Store in an airtight container in the fridge for up to 3 days. I do not suggest freezing this roasted corn salad as that will simply destroy the freshness of the vegetables. This dish is supposed to be served cold, I do not suggest heating it or reheating it in any way.
- Boil or Steam the Corn – If you don’t have the option of grilling the corn, you can boil or steam it. However, the grilling option adds the right amount of smoky flavor, which is a huge plus to this dish.
- WFPB + Plantricious – In order to meet this compliance, you’ll want to remove any oil from the recipe and take it easy on the salt.
- Add-ins – There are countless other ingredients you could toss into this salad. Some of my favorite choices are vegan feta crumbles, onion chives, fresh basil, crunchy cucumbers, etc. I make a similar rendition of this corn tomato avocado salad you might also like using heirloom tomatoes, Avocado Tomato Salad.
- Make it spicy – Add some pickled jalapenos, pepperoncini peppers, or even freshly diced jalapenos to add a spicy kick. There are a plethora of peppers to choose from that would pair nicely with this flavor combination.
Keeping Your Salad Fresh
Personally, I like to eat this salad the day it is made. However, as long as it’s stored properly, you should have no issue keeping it fresh. The best way to store it is in a sealed container in the crisper of your fridge. Never freeze it as the veggies never make it back out alive, if you know what I mean. It changes their texture, wilts and wrinkles everything, making it an unsightly and untastely occurrence.
Is Avocado Salad Healthy?
You bet it is, my friends! There is nothing but fresh ingredients brimming from this recipe. Of course, it’s important to note that while my recipe is brimming with all the healthy choices, not all salads are made equally. This means that ingredients can change drastically from recipe to recipe.
It’s always a great idea to check out the ingredients list before jumping into any recipe, just in case. It’s crazy the surprises that people can toss into a salad to make it very unhealthy. Just as a tip, the dressing is always everyone’s biggest downfall when it comes to healthy choices. For me, as long as it’s fresh and made with whole plant foods, I have zero worries about carbs or calories.
More Avocado Recipes
- Avocado Bruschetta Appetizer
- Mango Avocado Sauce
- Vegan Aioli Lentil Salad
- Healthy Avocado Potato Salad
- The Best Chunky Guacamole
- Avocado Mango Salad
- Avocado Chickpea Salad
- Mango Avocado Spring Rolls.
Grilled Corn Avocado Tomato Salad
- 3 fresh ears of corn
- 2 Hass Avocado peeled, diced, seed discarded
- 1 lb cherry tomatoes halved
- 1/4 cup red onion diced (+ more as desired)
- 2 limes juiced
- 1 red chili pepper sliced
- 1/3 cup fresh cilantro
- 1/4 tsp cumin or to taste
- 1/2 tsp smoked paprika
- 1-2 Tbsp extra virgin olive oil OPTIONAL (omit for WFPB & Plantricious Diets)
- S & P to taste
- Preheat a cast iron grill pan or skillet over medium high heat. Pull the leaves and silk back from the corn then place them on the hot skillet. Shortly you will start smelling the smoke and hear the corn pop. Check the corn as browning happens fast. Turn around and roast / grill it on all sides to your liking. Remove from heat.
- Hold the corn upright in the middle of a large salad bowl and slice off the kernels straight into the bowl.
- Add the tomatoes, avocado, onion, red chili pepper and cilantro to the salad bowl then squeeze one of limes all over the top. Sprinkle with the cumin, smoked paprika and a pinch of salt and pepper. Drizzle with some olive oil if desired and toss to coat.
- Taste and adjust seasonings with salt and pepper and more lime to taste.
WFPB + Plantricious
- To make this recipe compliant make sure to omit all oil from the recipe, the avocado will be enough here to form a luscious oil-free dressing.
- Storage - Store in an airtight container in the fridge for up to 3 days. I do not suggest freezing this salad as that will simply destroy the freshness of the vegetables.
- Reheating - This dish is supposed to be served cold. I do not suggest heating it or reheating it in any way.
- Boil or steam the corn - If you don’t have the option of grilling the corn, you can boil or steam it. However, the grilling option adds the right amount of smoky flavor, which is a huge plus to this dish.
- WFPB + Plantricious - In order to meet this compliance, you’ll want to remove any oil from the recipe, not to worry however as the avocado and lime make the most luscious and delicious oil-free dressing on their own.