Grilled Corn + Tomato & Avocado Salad Print Recipe Print Recipe

I forgot how much I liked corn.

Okay, “like” might be an understatement after I admit that I’ve made corn 3 times in the past week and a half.

I forgot how easy it is to cook and when it’s fresh, it tastes like candy!

I took a trip to the farmers market where I picked up a few ears of corn, [large] bag of beautiful cherry tomatoes, avocados, handful of limes and scallions. If only I had known I should have bought double of everything. My goodness. I want this salad every week.

For extra protein, I added grilled chicken to this and it was perfection. Summer in a bowl, right here.

You can also make [or pack] this for lunch, picnic, serve/enjoy with corn chips or simply as side at dinner.

ps. this also travels well – just throw in a little container with plastic [or wood] fork, drop it in your carry on bag and enjoy it on your flight out of town!

I remember my mom would always have to cut the corn off the cob, every. single. time for me as a kid. Between loose teeth, having braces, and well, just liking the convenience, I was always eating corn with a fork.

I’ve grown up, most days, and eat corn right off the cob like a big girl. Except… for this salad. and the salad before this. It’s a grown up salad, common.

[Photographed by Lisa Thiele | With Style and Grace]

Grilled Corn, tomato & Avocado Salad

[Adapted from Martha Stewart]

PRINT Recipe


  • 2 corn [husk and silk removed]
  • 2 pints [mixed] cherry tomatoes, halved or quartered
  • 1 avocado, halved, pitted, peeled, and diced
  • 3 scallions, thinly sliced, at a diagonal
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • salt + pepper, to taste
  • Optional – add grilled chicken


Grill corn – only a few minutes, rotating sides. If you don’t have or want to grill, you can cook over the stove. Once the corn is cooked, let it cool before you carefully cut the kernels off. The best way is to place the ear in a large wide bowl and with a sharp knife, carefully slice downward, cutting the kernels off an into the bowl. Discard cob. Continue until all the kernels are off the cob.

Add the corn, tomatoes, avocado, and scallions to a medium bowl. Drizzle the lime juice and olive oil, then season with salt and pepper, and toss gently to combine.

Serve and enjoy!

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  • Heidi

    That looks amazing!! Can’t wait to try it. Thanks for the idea. Happy Friday.

  • Marti

    OMG this looks amazing, it looks simple and easy to put together can’t wait to try it,.

  • Naomi

    YUM!! Amazing! I am going to make this I have all the ingredients! xo

  • Monica N

    Wow, I’ve actually convinced myself to walk to the store {almost a mile round trip!} just to get these ingredients. I have a bowl of homegrown tomatoes that would probably be fantastic for this dish! Thanks for sharing, can’t wait to try it.

  • Butta Beans’s Ya Ya

    Think I’ll exchange red wine vinegar for the lime juice and add cilantro, minced garlic and chopped jalapenos!

  • Bev Weidner

    Good. Grief. This looks so good I may just need to sit down.

  • Rivki Locker

    This looks like a lovely salad to enjoy on days I don’t feel like being a grown up and eating it off the cob. 🙂

  • Jessica Wray

    Can I just say, YUM. That looks so good, and it travels well? I’m obsessed with anything avocado. who isn’t?

  • Rebecca – A Daily Something

    I think I’d eat the entire bowl in 5 seconds. Looks incredible…love your photos, too!

  • Sarah @ Designsgodo

    Mmm, that looks delicious! I’m a sucker for anything with avocado.

  • Carrie

    My sister and I just had this for dinner and it was terrific!  This will def be a summer favorite this year and I am already looking forward to lunch tomorrow.  Your blog is quickly becoming my favorite one out there.  Thanks for keeping healthy living so delicious!