Grilled Corn Salad with avocado and red pepper

My Grilled Corn Salad with avocado and red pepper is one of my favorite summer dishes! It can be made as a light main dish or as a side and is packed with so many fresh summer flavors! It is an incredible summer dish you will want again and again. Save the recipe now so you can come back and make it!

Corn is coming into season and if you’re like me then you are looking for any way to use it! My Grilled Corn Salad with avocado and red pepper is one of those stunning summer recipes that looks because and tastes simply incredible. This is the recipe people will be asking you for and this is the recipe you will want to make again and again this summer because it is that gosh darn good!

What’s in Grilled Corn Salad

I think this is one of those recipes that everyone has a version of. But I promise you, this is the flavor that you will keep coming back for. I start with corn on the cob, red pepper and a jalapeño. Those get grilled up with a little extra virgin olive oil, sea salt and fresh cracked back pepper. Just simple, good ingredients. 

Also included in the salad is basil (Can you have a summer salad without basil?), fresh parsley, red onion, avocado and feta cheese. It’s really a magical combination for your taste buds and summer barbecues. And let me tell you, the dressing on this is phenomenal too!

Light summer dressing

The dressing for my recipe for Grilled Corn Salad with red pepper and avocado is what really brings all these fresh vegetables to life. Honestly, I’m going to have to try this on other recipes because I love it so much that I think it might work on a variety of salads for the season. Made with extra virgin olive oil, rice wine vinegar, a touch of mayo, fresh squeezed lime juice, diced shallots, garlic and coriander – this mix is a show stopper. It truly makes the Grilled Corn Salad a blissful medley of flavors that is undeniably delicious.

Tips for making my recipe for Grilled Corn Salad

• Make sure to use high quality extra virgin olive oil. It gives the vegetables added flavor and is important as the base of the dressing. 
• Use fresh squeezed lime juice in the dressing. 
• Keep the grill temperature between 350-425 to keep the vegetables from cooking too fast
• You can substitute plain Greek yogurt for mayonnaise in the dressing if you like. 
• Wait to make slice the avocado and add the dressing until you’re ready to serve. 

Making ahead recommendations, Storage and Saving

If you like, you can grill the corn and the red peppers ahead of time. You can chop the other vegetables and herbs ahead of time too and make the dressing. Just keep everything separate until you’re ready to serve. I do not recommend making this more than 10 hours ahead of time. 

To store my Grilled Corn Salad recipe, put it in an airtight container in the refrigerator. You can save it for up to 2 days before – in my opinion – it becomes too soggy. I do like this made fresh the day off best and we hardly have any leftovers because it’s just that good.

Looking for more corn and summer recipes?

If you’re looking for more summertime recipes try one of these!

• Grilled Elote {HERE}
• Blueberry Basil Gourmet Burger {HERE}
• Classic English Pea Salad {HERE}
• Zucchini Bites with Creamy Garlic {HERE}
• Honey Mustard Grilled Pork Chops {HERE}
• Roasted Poblano and Corn Chowder {HERE}

Thank you so much for coming today, friends! I hope that you love this recipe for Grilled Corn Salad with avocado and red pepper. You can find the full, printable recipe below. I hope you come back again!

Grilled Corn Salad with red pepper and avocado

My Grilled Corn Salad with avocado and red pepper is one of my favorite summer dishes! It can be made as a light main dish or as a side and has so much flavor that it will become a salad favorite. Save the recipe now so you can come back and make it!

5 from 1 vote

Print Pin Rate

Course: dinner, Side Dish

Cuisine: American

Keyword: Grilled Corn Salad, grilled corn salad recipe, recipe for Grilled Corn salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 - 8 people

Author: Rachel

Equipment

• Grill

Ingredients

Ingredients for the Grilled Corn Salad

• 8 ears of corn on the cob
• 3-4 red peppers
• 1 jalapeño, remove the seeds if you don't want this dish overly spicy
• 1 cup red onion, diced
• 1/2 cup basil, chopped
• 1/4 cup parsley chopped
• 1 large avocado
• 1/4 cup feta cheese
• 2 Tbsp. extra virgin olive oil
• Sea salt and fresh cracked pepper for adding to the corn and red peppers before grilling (A few twists of each)
• Additional sea salt and pepper to taste

Ingredients for the dressing

• 1/4 cup extra virgin olive oil
• 3 Tbsp. mayonnaise
• 2 1/2 Tbsp. Rice Wine Vinegar
• 1 1/2 Tbsp. fresh squeezed lime juice
• 1 1/2 tsp. ground coriander
• 1/4 cup shallots, diced
• 2 cloves garlic, grated

Instructions

• Preheat grill to 350-400 degrees.
• Add the corn, jalapeño and sliced red peppers to a baking sheet and brush the extra virgin olive oil on both sides. Sprinkle with sea salt and fresh cracked pepper on both sides.
• Add the red peppers, jalapeño and corn to the grill and grill on each side for about 5 minutes. If you want additional char on the corn, turn up the flame under it a little bit.
• Once the corn and red peppers are done, set them aside to cool down.
• Chop the other ingredients for the salad (except the avocado) and make the dressing while you wait.
• Once cool enough, chop the red peppers into bite sized pieces and cut the corn off the cob. Dice the jalapeño. Add it all to a large bowl and then add in the red onion, basil and parsley.
• Chop the avocado right before serving and add the feta cheese. Then drizzle all of the dressing over the top and mix together.
• Serve with additional sea salt and pepper to taste.

Instructions for the dressing

• Add all the ingredients together and whisk well in a bowl.
• Cover and reserve until ready to serve the salad.