Grilled Corn Avocado Salad is a bold and flavorful dish featuring smoky grilled corn, blistered shishito peppers, creamy avocado, and juicy tomatoes. A drizzle of balsamic vinegar ties everything together for a fresh, tangy bite that pairs perfectly with grilled steak.
The inspiration for this recipe comes from this classic Mexican street corn salad and the flavors of a Corn and Black Bean Salsa. Grilling the corn and shishito peppers adds a subtle smokiness, while fresh lime and herbs bring everything to life.
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Why You'll Love Grilled Corn Avocado Salad
Bold & Smoky Flavors – Grilling the corn and shishito peppers enhances their natural flavor.
Versatile – Enjoy it as a side, topping, or even as a dip.
Nutritious – Packed with healthy fats, fiber, and vitamins.
Ingredients
This is a delicious salad made with fresh fruits (tomatoes and avocado) and veggies. The grilling of the corn and peppers brings incredible flavor. Just 4 ingredients and a drizzle of balsamic is all you need!
Substitutions
Tomato Variety: Use cherry, grape, or heirloom tomatoes based on preference.
Pepper Alternative: If shishito peppers are unavailable, use poblano or mini bell peppers.
Dressing Swap: Replace balsamic vinegar with a lime vinaigrette for a citrusy twist.
Variations
Crunchy Twist: Toss in toasted pepitas or sunflower seeds for texture.
Cheesy Addition: Sprinkle in crumbled cotija or feta for extra richness.
Extra Heat: Add a pinch of red pepper flakes or diced jalapeños.
Protein Boost: Mix in grilled shrimp or shredded rotisserie chicken.
Top Tips for Success
Dress Lightly: A little balsamic vinegar goes a long way—taste as you go.
Get a Good Char: Grill the corn and shishito peppers over high heat to bring out their smoky sweetness.
Use Ripe Avocados: They should be firm yet creamy for the best texture.
How to Store
Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but a squeeze of lime can help slow oxidation.
Serving Suggestions
- Over Grilled Steak – A hearty, flavorful pairing. (Or try this air fryer ribeye!)
- As a Taco Filling – Spoon into homemade tortillas for a fresh, vibrant bite.
- With Grilled Chicken or Fish – Complements smoky, charred proteins.
- On Toasted Bread – Turn it into a flavorful bruschetta-style topping.
When you make this Grilled Corn Avocado Salad recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Grilled Corn Avocado Salad
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Ingredients
- 3 ears corn on the cob , grilled and cut from cob
- 2 large slightly firm tomatoes , diced
- 1 cup roasted shishito peppers , chopped
- 1 medium avocado diced
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
Instructions
- Add grilled corn, shishito peppers, and tomatoes in a large mixing bowl.
- Add avocado, balsamic vinegar, and salt; Toss to combine.
- Serve salad as a side dish or make it a main meal and serve over top of grilled steak slices.
Shelby Law Ruttan says
This is my absolute favorite salad! It is excellent on grilled steak strips and so easy to make!
Liz says
Oh, how I'd love to eat this meal!! Looking forward to Indiana sweet corn and making this salad. Bill would probably react the same way Grumpy did the first time---but that just means more for me!!
claudia says
I use to love working with them the food is outstanding lucky girl! looks great!