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Grilled Corn, Avocado & Tomato Salad with honey lime

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This salad has all the flavors!  The lime and cilantro pair perfectly with the avocado, tomato and corn.  We've even made with leftover corn on the cob before.  You can regrill the corn to get the brown spots or go without grilling.  While fresh is best, this is a great way to use up corn leftovers if you have some left!  


-1 pint grape tomatoes

- 1 ripe avocado

- 2 ears of fresh sweet corn

- 2 tbsp fresh cilantro chopped

- Juice of 1 Lime

- 3 tbsp vegetable oil

- 1 tbsp honey

- Sea salt

- Pepper

- 1 garlic clove

- Dash of cayenne pepper


  1. Remove husk from corn and grill over medium heat for 10 minutes.  Then corn should have some brown spots and be tender and not mushy.

  2. Cut the corn off the cob; then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.

  3. Slice the tomatoes in half.

  4. Dice the avocado and chop the cilantro.

  5. Mix the dressing and pour over all ingredients.

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