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For a fresh and tasty salad, you need: - 4 ears of fresh corn, husked - 2 ripe avocados, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup cherry tomatoes, halved These main ingredients give your salad a colorful look and great flavor. The corn adds sweetness, while the avocados bring creaminess. Fresh vegetables help you enjoy this dish even more. The dressing makes the salad shine. You will need: - 1 lime, juiced - 3 tablespoons olive oil - 1 tablespoon honey - Salt and pepper to taste - 1/4 teaspoon chili powder (optional) This dressing balances sweet and tart flavors. Lime juice adds brightness, while honey gives a hint of sweetness. You can adjust the salt and pepper to fit your taste. Want to make your salad even better? Try these add-ins: - 1/4 cup cilantro, chopped - Crumbled feta cheese - Black beans or chickpeas These optional ingredients can add extra flavor and texture. Cilantro gives a fresh taste, while cheese adds creaminess. Beans can boost the protein in your meal. For the full recipe, check the complete guide. Start by preheating your grill to medium-high heat. Husk four ears of fresh corn. Soak them in water for about 15 minutes. This step helps the corn steam and prevents burning on the grill. After soaking, place the corn directly on the grill. Grill for about 10 to 15 minutes. Turn the corn occasionally. You want it tender and slightly charred. Once done, remove it from the grill and let it cool a bit. While the corn cools, prepare the salad. In a large bowl, combine the diced avocados, red bell pepper, red onion, and halved cherry tomatoes. Cut the grilled corn off the cob. Add the corn kernels to the bowl with the other ingredients. This mix of fresh veggies will bring color and crunch to your salad. In a small bowl, whisk together the lime juice, olive oil, and honey. Add salt, pepper, and optional chili powder for a kick. Mix until it is well combined. Pour this dressing over the salad mixture. Gently toss everything together so that it’s well coated. Finally, fold in the chopped cilantro. Taste and adjust the seasoning as needed. You may want more lime juice or salt. Serve this salad right away or let it chill in the fridge for about 30 minutes. This helps the flavors meld beautifully. For the full recipe, check out the details we shared earlier! To pick the best avocados, look for ones that feel slightly soft. Press gently; it should yield a bit. If it’s too hard, it’s not ripe. If it feels mushy, it’s overripe. Look for a dark green color with smooth skin. Avoid any with dark spots or wrinkles. These signs mean the avocado may not taste good. Grilling corn gives it a nice smoky taste. Soak the corn in water before grilling. This helps to keep it juicy. Grill it until you see nice char marks. This usually takes about 10-15 minutes. Turn the corn every few minutes for even cooking. The char adds flavor and makes it look great in the salad. Serve this salad in a big bowl for a fun look. You can add extra cilantro on top for color. Lime wedges on the side add a nice touch. This salad pairs well with grilled chicken or fish. You can also enjoy it on its own as a light meal. For a party, serve it with tortilla chips for dipping. Check out the Full Recipe for more ideas! {{image_2}} You can add protein to make this salad more filling. Grilled chicken or shrimp works well. For a quick option, canned beans like black beans or chickpeas add great taste and texture. Tofu cubes are a great choice too. Simply grill or sauté them before mixing into the salad. This recipe is easy to make vegetarian or vegan. Just skip the honey for a vegan version. You can use agave syrup instead. For added flavor, try adding diced jalapeños for a spicy kick. You can also mix in nuts or seeds for crunch. You can change the salad based on what's in season. In summer, add diced peaches or nectarines for sweetness. In fall, roasted butternut squash brings warmth to the dish. During winter, try adding pomegranate seeds for a pop of color. Each season offers new flavors to explore, making this salad a year-round favorite. For the full recipe, check out the Grilled Corn & Avocado Fiesta Salad. Store the grilled corn and avocado salad in an airtight container. This keeps it fresh and tasty. Make sure to cool it before sealing. Avoid leaving it out for more than two hours. This helps prevent bacteria growth. The salad will last in the fridge for about three days. After that, the avocados may brown and lose their flavor. If you notice any bad smell or change in texture, it's best to throw it away. I do not recommend freezing this salad. Freezing can change the texture of the avocados and tomatoes. If you have leftover corn, you can freeze it separately. Cooked corn can last for up to six months in the freezer. Just thaw it in the fridge before using. Enjoy the full recipe fresh for the best taste! Yes, you can make this salad ahead of time. Prepare the salad and dressing separately. Keep them in airtight containers in the fridge. Combine them just before serving. This way, the avocados stay fresh and green. You can use maple syrup or agave nectar instead of honey. Both options add sweetness without changing the flavor much. You can also skip the sweetener if you prefer a tangy taste. Absolutely! This salad works well for meal prep. Just keep the dressing separate. Store the salad mix in a container. This helps keep everything fresh and crisp. You can enjoy it over a few days. For the full recipe, check out the details above. This blog post covered key steps for making a Grilled Corn and Avocado Salad. We looked at main ingredients, how to prepare the corn, and make the dressing. I shared tips for choosing avocados and grilling corn. We also explored fun variations and storage info. In the end, this salad is fresh, tasty, and easy to modify. You can enjoy it anytime, whether as a quick meal or a dish for sharing. Give it a try and play with flavors to make it your own!

Grilled Corn and Avocado Salad

Dive into the vibrant flavors of summer with this Grilled Corn & Avocado Fiesta Salad! Made with fresh corn, creamy avocados, and zesty lime dressing, this salad is perfect for any gathering. It's easy to make and packed with nutrients, making it a delicious choice for healthy eating. Ready to impress your guests and elevate your summer meals? Click through to explore the full recipe and bring this colorful dish to your table!
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Ingredients
  

4 ears of fresh corn, husked

2 ripe avocados, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1 lime, juiced

3 tablespoons olive oil

1 tablespoon honey

1/4 cup cilantro, chopped

Salt and pepper to taste

1/4 teaspoon chili powder (optional)

Instructions
 

Preheat your grill to medium-high heat.

    Husk the corn and soak the ears in water for about 15 minutes. This will help them steam on the grill and prevent burning.

      Once soaked, place the corn directly on the grill. Grill for about 10-15 minutes, turning occasionally until the corn is tender and lightly charred. Remove from grill and let cool.

        While the corn is cooling, prepare the salad components. In a large mixing bowl, combine the diced avocados, red bell pepper, red onion, and cherry tomatoes.

          In a small bowl, whisk together the lime juice, olive oil, honey, salt, pepper, and optional chili powder until well combined.

            Cut the grilled corn kernels off the cob and add them to the salad.

              Pour the dressing over the salad mixture and gently toss to ensure everything is well coated.

                Finally, fold in the chopped cilantro and adjust seasoning to taste, adding more lime juice or salt if needed.

                  Serve immediately or let it chill in the refrigerator for 30 minutes for flavors to meld.

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

                      - Presentation Tips: Serve the salad in a large bowl garnished with additional cilantro leaves and lime wedges for extra color and freshness.