This easy grilled corn and avocado salad has charred sweet corn, blistered shishito peppers, creamy avocado, and cherry tomatoes tossed in a tangy Greek yogurt ranch that skips the mayo. It comes together in 20 minutes, travels well, and is the side that disappears first at every BBQ I bring it to.
Grilled Corn and Avocado Salad At A Glance
- ✅ Recipe Name: Grilled Corn and Avocado Salad (with Greek Yougrt Ranch)
- 🕒 Ready In: 20 minutes (10 prep, 10 on the grill)
- 👪 Serves: 6
- 🍽 Calories: ~131 per serving
- 🥣 Main Ingredients: Corn on the cobb, shishito peppers, avocado, cherry tomatoes, red onion, Greek yogurt ranch
- 📖 Dietary Info: Vegetarian, gluten-free, nut-free (easily made dairy-free)
- ⭐ Why You'll Love It: Charred sweet corn and blistered shishitos in a tangy Greek yogurt ranch that skips the mayo. One bowl, ready in 20 minutes, and it travels well for any cookout.
SUMMARIZE & SAVE THIS CONTENT ON
I developed this grilled corn and avocado salad after making my grilled Greek chicken kabobs one summer night and realizing the smoky corn and creamy dressing belonged together. The dill-lemon marinade on the chicken and the cool, tangy ranch were so good side by side that I started building a salad around that exact contrast.
The part I worked hardest on was the dressing. Most corn salads lean on mayo, and as an endurance athlete I wanted something lighter that still tasted rich, so I built a lighter Greek yogurt ranch instead. The shishito peppers were the second decision. I love how they blister on the grill in the last few minutes and add a little smoky heat without overpowering the sweet corn.
I make this all summer, at BBQs, on the 4th of July, and on plenty of regular weeknights when I want something fresh but filling. My family asks for it on repeat, and I add juicy thin-sliced chicken breast when I want it to be a full meal. It also pairs well with my watermelon blueberry and feta salad on a bigger spread.
Jump to:
- Grilled Corn and Avocado Salad At A Glance
- Why You'll Love Grilled Corn Salad
- Ingredients You'll Need
- Substitutions & Variations
- How to Make Grilled Corn and Avocado Salad (Step-by-Step)
- My Tips + Notes
- How to Make This Without a Grill
- What to Serve With Corn Salad
- Make-Ahead and Storage Tips
- Grilled Corn and Avocado Salad FAQs
- More Summer Salad Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love Grilled Corn Salad
- No mayo, just creamy: The Greek yogurt ranch gives you all the richness of a classic corn salad with a lighter, tangier finish.
- Smoky and sweet: Charred corn and blistered shishito peppers add a little smoke and gentle heat that you only get from the grill.
- Ready in 20 minutes: Simple ingredients, minimal prep, and it comes together fast.
- Made for a crowd: It travels well and holds up at BBQs, cookouts, and 4th of July spreads, and it doubles easily.
- Easy to make a meal: Add grilled chicken, grilled BBQ shrimp, or chickpeas and it goes from side to main.
⭐️⭐️⭐️⭐️⭐️
This is the best summer salad! My entire family loved this one. It was so easy to make and the flavors were incredible. So fresh and so delicious!
- Ashely
Ingredients You'll Need
- Fresh corn on the cob: Look for bright green husks and plump kernels for the best sweetness. Four ears are plenty for six servings.
- Shishito peppers: These mild peppers blister fast on the grill and add a smoky, slightly spicy touch. About 6 to 8 oz.
- Avocado: Choose one that is ripe but still firm so it holds its shape when you toss it in.
- Cherry tomatoes: Halve them just before mixing to keep them fresh and juicy. Grape tomatoes work too.
- Red onion: Soaked in cold water for 10 minutes to mellow the sharpness and bring out a little sweetness.
- Greek yogurt ranch: Just like my healthy homemade ranch dip, this dressing is made without mayo. Instead, it calls for Greek yogurt, dried dill, parsley, chives, garlic powder, and onion powder.
Scroll to recipe card for quantities!
Substitutions & Variations
- Make it dairy-free: Swap the Greek yogurt ranch for a dairy-free yogurt version, or use a simple olive oil and lime vinaigrette instead.
- Swap the peppers: No shishitos? Mild poblano or a diced bell pepper works well and keeps the smoky note.
- Change the dressing: Not in a ranch mood? A squeeze of lime, olive oil, and a pinch of salt keep it light and fresh. I also love the vinaigrette from my healthy Greek pasta salad recipe.
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to turn this side into a full meal.
- Make it spicy: Add sliced jalapeños or a pinch of cayenne for more heat.
- Use fresh herbs: Fresh dill, parsley, or chives in the ranch add an extra burst of flavor if you have them.
How to Make Grilled Corn and Avocado Salad (Step-by-Step)
- Step 1: Make the ranch. Combine all the Greek yogurt ranch ingredients in a bowl and stir. Add water a little at a time until it reaches your preferred consistency, then let it rest while you grill so the flavors meld.
- Step 2: Grill the corn. Preheat the grill or a grill pan to medium-high, about 400°F. Grill the corn for about 5 minutes per side until nicely charred all over.
- Step 3: Blister the shishitos. In the last 5 minutes, add the shishito peppers to the grill. Let them blister and soften, then remove and let them cool.
- Step 4: Assemble and toss. Cut the corn off the cob and chop the peppers. Combine with the cherry tomatoes, soaked red onion, and avocado in a large bowl. Season, drizzle with the ranch, and toss gently.
My Tips + Notes
A few things I have learned from making this one all summer:
- Soak the red onion. Ten minutes in cold water takes the harsh bite out and leaves it sweeter and milder in the salad. Do not skip this.
- Let the grill get fully hot. Medium-high, around 400°F, gives you real char on the corn without drying it out. A cold grill steams the corn instead of charring it.
- Add the shishitos late. They only need the last 5 minutes. Put them on too early and they go soft before the corn is done.
- Make the ranch first. Letting it rest while you grill gives the dried herbs time to bloom, so the dressing tastes fuller by the time you toss everything together.
- Dress it just before serving. Toss with the ranch right before it goes out so the avocado stays fresh and the corn keeps a little texture.
How to Make This Without a Grill
No grill? You can still get that charred flavor on the stovetop.
- Cut the corn off the cob. Slice the kernels off first, so they char instead of steaming.
- Char the corn. Heat a little oil in a cast iron or nonstick skillet over medium-high. Add the corn in a single layer and let it sit mostly undisturbed for 8 to 10 minutes, stirring only occasionally, until it picks up browned, charred spots.
- Blister the shishitos. In the same hot skillet, blister the peppers whole for a few minutes until the skins bubble and char. Chop them, then add both the corn and peppers to the salad as usual.
One tip: do not crowd the pan. Corn and shishitos brown when they have room and steam when they do not, so use a large skillet and give them space.
What to Serve With Corn Salad
This grilled corn and avocado salad is a side, so it plays well next to almost anything off the grill. A few of my go-to pairings:
- Grilled chicken: My grilled boneless skinless chicken thighs, Greek yogurt marinated chicken, and my grilled Greek chicken Kabobs are the three I reach for most.
- Burgers and sliders: Juicy grilled turkey burgers or juicy bison burgers round out a cookout plate.
- More summer sides: Build a bigger spread with my Mediterranean dense bean salad with feta.
- Seafood: Grilled BBQ shrimp skewers or salmon keeps the whole plate light and summery.
Make-Ahead and Storage Tips
A few ways to keep this grilled corn and avocado salad fresh:
- Store leftovers: Keep them in an airtight container in the fridge for up to 2 days. It is best fresh, since the avocado softens and the veggies lose a little crunch over time.
- Make it ahead: Grill the corn and shishitos and prep the veggies a day in advance, then store everything separately and toss together when you are ready to serve.
- Keep the dressing separate: The Greek yogurt ranch holds in the fridge for up to a week on its own. Add it just before serving so the salad stays bright and the avocado does not brown.
- Add the avocado last: If you are prepping ahead, cube and add the avocado right before serving to keep it from browning.
- Do not freeze: This salad does not freeze well. The avocado and fresh veggies turn mushy once thawed.
Grilled Corn and Avocado Salad FAQs
Yes. Grill the corn and shishitos, prep the veggies, and store everything separately, then toss with the ranch right before serving. Keeping the dressing and avocado off until the end keeps it fresh and stops the avocado from browning.
Yes. Frozen fire-roasted corn is a good shortcut when fresh corn is not in season. Heat it in a hot skillet until it picks up a little color, so you still get some of that charred flavor.
Yes, in a pinch, but it is not my favorite. If you decide to, drain it well and char it in a hot, dry skillet for a few minutes, since canned corn is softer and milder than grilled or fresh.
Mostly no. Shishitos are mild, but roughly one in ten can be surprisingly hot, which is part of the fun. If you want to play it safe, swap in a mild poblano or a diced bell pepper.
Yes. Swap the Greek yogurt ranch for a dairy-free yogurt version, or dress it simply with olive oil, lime, and salt.
Up to 2 days in an airtight container in the fridge. It is best the day it is made, since the avocado softens over time. Do not freeze it.
More Summer Salad Recipes You'll Love
If you loved this grilled corn and avocado salad, here are a few more salad recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Grilled Corn and Avocado Salad
Ingredients
The Corn Salad:
- 4 ears of corn
- 6-8 oz shishito peppers
- ½ cup cherry tomatoes, halved
- 1 large avocado, cubed
- ¼ cup diced red onion, soaked for 10 minutes in cold water
- ¼ cup Greek yogurt ranch, or any ranch dressing
- Salt & pepper to taste
Greek Yogurt Ranch:
- ½ cup Greek yogurt
- ½ Tablespoon fresh chives, thinly sliced (dried chives also work)
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon dried parsley
- Salt to taste
- Water, to thin to the desired consistency
Instructions
- Make the Dressing: Make the ranch by mixing all the ingredients in a small bowl. Add a little water at a time until it reaches your desired consistency. Let it sit for 20-30 minutes so the flavors can meld.
- Grill the Corn: Preheat your grill to medium-high heat, around 400°F. Grill the corn for about 5 minutes on each side until slightly charred and cooked through.
- Grill the Peppers: Add the shishito peppers to the grill during the last 5 minutes. Let them blister and char on one side until they soften and turn a darker olive green.
- Prep the Veggies: Once the corn and peppers have cooled enough to handle, cut the kernels off the cob and chop the shishito peppers.
- Assemble the Salad: In a large bowl, combine the grilled corn, chopped shishitos, cherry tomatoes, soaked red onion, and cubed avocado.
- Dress and Serve: Season with salt and pepper. Drizzle with the ranch and toss gently. Add more dressing or fresh herbs if you'd like.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Saskia says
THE BEST SUMMER SALAD! Like actually so good! Love the yogurt ranch and the avo.
Tati Chermayeff says
The yogurt ranch and avo together make it for me too. Thanks for the love on this one!
Ashley says
This is the best summer salad! My entire family loved this one. It was so easy to make and the flavors were incredible. So fresh and so delicious!
Tati Chermayeff says
My favorite too!!
Saskia C says
absolutely loved this. made for the perfect lunch!
Tati Chermayeff says
WOOO! Love to hear that. Thanks for commenting Saskia.