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Before you start grilling your sweet corn, it’s crucial to preheat the grill and properly clean the grates. Preheating the grill ensures that the corn cooks evenly and develops a beautiful char without sticking. Aim for a medium-high heat, around 400°F (200°C), which is perfect for achieving those desirable grill marks while retaining the corn’s natural sweetness.

Grilled Sweet Corn & Avocado Salad

Dive into summer with this Grilled Sweet Corn & Avocado Salad, a perfect blend of vibrant flavors and textures. The smokiness of grilled corn pairs beautifully with creamy avocados, creating a dish that’s as nutritious as it is delicious. Colorful veggies like bell peppers and tomatoes add crunch and freshness, while a zesty lime dressing ties it all together. Ideal for barbecues or light meals, this salad is sure to impress your guests and celebrate the season’s best produce.
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Ingredients
  

4 ears of fresh sweet corn, husked

2 ripe avocados, diced

1 red bell pepper, finely diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Juice of 1 lime

3 tablespoons olive oil

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Optional: 1 jalapeño, finely diced (for an extra kick)

Instructions
 

Preheat the Grill: Begin by heating your grill to medium-high temperature. Ensure the grates are clean for optimal grilling.

    Grill the Corn: Place the husked ears of corn directly onto the preheated grill. Grill each ear for approximately 10 to 15 minutes, turning every few minutes to achieve an even char. The corn should be tender and beautifully caramelized. Once done, remove the corn from the grill and allow it to cool slightly.

      Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cobs. Transfer the roasted corn kernels into a large mixing bowl.

        Prepare the Dressing: In a separate small bowl, combine the lime juice, olive oil, smoked paprika, salt, and pepper. Whisk together until the dressing is well blended and smooth. Taste and adjust the seasoning as needed.

          Combine Ingredients: To the bowl with the grilled corn, add the diced avocados, finely diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro. If you enjoy some heat, fold in the jalapeño as well.

            Dress the Salad: Drizzle the prepared dressing over the salad ingredients. Gently toss the mixture together, being careful to keep the avocado pieces intact to maintain their creamy texture.

              Serve: Transfer the salad to a large serving platter or bowl. You can enjoy it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld beautifully.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: For an appealing display, garnish the salad with extra cilantro leaves and lime wedges before serving. Enjoy the vibrant colors and flavors of this refreshing salad!