Grilled Corn and Avocado Salad with Lime Cilantro Dressing

This Grilled Corn Avocado Salad with a bright lime dressing is irresistible — the ideal barbecue side for summer. It balances charred corn, creamy avocado and tangy feta for a dish that’s fresh, colorful and ready in minutes.

Need a side that wows? This salad is simple to assemble, stores well and gets more flavorful the longer it sits — perfect for BBQs, potlucks and weeknight dinners.

Why You’ll Love This Recipe

• Perfect summer side: bright, fresh and vibrant.
• Easy prep: grill corn ahead and toss everything together in minutes.
• Great texture: smoky corn, creamy avocado and salty feta create balanced bites.
• Versatile and healthy: serves as a side or light main; vegetarian and naturally gluten-free.
• Party-ready: makes a large batch and holds up well for gatherings.

This salad is great to prepare ahead because there are no delicate leaves to wilt. The lime in the dressing also helps keep the avocado looking fresh. Let it rest a while for deeper flavor.

Here’s What You Will Need

• Corn on the cob – grilled (or air-fried) until lightly charred. You can substitute canned or frozen corn, sautéed until caramelized.
• Ripe avocados – cubed or sliced; slightly firm avocados hold their shape best.
• Feta cheese – crumbled for salty creaminess; Greek feta is ideal.
• Cherry tomatoes – halved for color and juiciness.
• Lime dressing – olive oil, lime juice, chopped cilantro (coriander), minced garlic, red pepper flakes, salt and pepper.

How to make Grilled Corn Avocado Salad

1. Make the dressing: Whisk 1 tbsp lime juice, 4 tbsp olive oil, 1 minced garlic clove, ½ tsp red pepper flakes, ¼ tsp salt, ¼ tsp ground black pepper and 2 tbsp chopped cilantro. Taste and adjust — go light on salt because the feta adds saltiness.
2. If using grilled corn, allow the cobs to cool slightly, then cut the kernels off with a knife and place them in a bowl. If using canned corn, drain well and add to the bowl.
3. Slice avocados in half, remove the pit, slice while skin-on and then peel off the skin. Add the avocado pieces to the corn.
4. Halve the cherry tomatoes and add them plus 1 cup (150g) crumbled feta to the bowl.
5. Drizzle the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.
6. Serve immediately or cover and refrigerate until ready to serve.

Recipe Variations

This salad stands on its own as a filling side. To make it a main, add grilled chicken or shrimp. For more bulk while keeping it vegetarian, stir in black beans. To keep the dish vegan, omit or swap the feta for a plant-based alternative.

Serving Suggestions

Serve this salad alongside grilled steak, chicken kebabs, ribs, pork belly slices or any grilled fish or meat. It also pairs well with tortilla chips for scooping and makes a bright side for summer gatherings.

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Other summer recipes to try

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Cowboy Caviar Pasta Salad

Greek Food

Greek Orzo Pasta Salad | Slimming Friendly

Side dishes

Crunchy Rainbow Thai Salad

Greek Food

Greek Potato Salad

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I hope this Grilled Corn & Avocado Salad brings vibrant color, crunch and flavor to your table. Leave a comment and rating if you try it — I love seeing your variations!