This easy Summer avocado corn salad is everything you want in a grilled summer side-charred corn, smoky shishito peppers, creamy avocado, and a tangy yogurt ranch dressing. Fresh, bold, and perfect for backyard dinners or BBQs.
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!
★★★★★
- Ashley
This grilled avocado corn salad is made for summer. It's super fresh, super easy, and perfect for grilling season when corn is sweet and shishito peppers are everywhere. I love serving it at BBQs, 4th of July celebrations, or anytime I'm craving something light yet packed with flavor. We throw on this juicy thin-sliced chicken breast to make it a full meal! It's one of those dishes that looks fancy but comes together fast, and always disappears first.
I actually came up with this salad after making my grilled chicken kabobs-the smoky corn and creamy dressing pair perfectly with the juicy chicken and honey soy marinade. Trust me, the combo is chef's kiss. My family also loves this healthy chicken Caesar pasta salad!
Jump to:
Why You'll Love This Recipe
- Fresh and grilled to perfection: Charred corn and blistered shishito peppers give this salad the best smoky-sweet flavor.
- Creamy and tangy dressing: The Greek yogurt ranch ties everything together with a cool, herby kick.
- Quick and easy: This Summer avocado corn salad is made with simple ingredients, minimal prep, and it comes together fast.
- Perfect for summer gatherings: Light, flavorful, and always a hit at BBQs, picnics, and cookouts.
The Ingredients
- Fresh corn on the cob - Look for ears with bright green husks and plump kernels for the best sweetness.
- Blistered shishito peppers - These mild peppers char quickly on the grill, adding a smoky, slightly spicy touch.
- Creamy avocado - Choose ripe but firm avocados so they hold their shape in the salad.
- Juicy cherry tomatoes - Halve them just before mixing to keep the salad fresh and vibrant. You can also use grape tomatoes.
- Crisp red onion - Adds some sharpness to the salad.
- Herby Greek yogurt ranch dressing - Use Greek yogurt for a tangy, creamy base that's lighter than traditional ranch.
See recipe card for quantities.
Substitutions & Variations
- Make it gluten-free: This recipe is naturally gluten-free.
- Make it dairy-free: Swap the Greek yogurt ranch for a dairy-free version using coconut or cashew yogurt and your favorite dairy-free herbs and spices. Or swap it up with this vinaigrette.
- Make it nut-free: This salad is nut-free as is, so no worries here!
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it a full meal.
- Swap the peppers: If you can't find shishitos, mild poblano or poblano peppers work well too.
- Make it spicy: Add a pinch of cayenne or some sliced jalapeños for a little heat.
- Use fresh herbs: Fresh dill, parsley, or chives can replace dried herbs in the ranch for an extra burst of flavor.
How to Make Grilled Corn & Avocado Salad
- Step 1: Prepare the ranch dressing by combining all the ingredients in a bowl. Add water slowly until it's your preferred consistency. Let it rest while you grill.
- Step 2: Preheat the grill or grill pan to medium-high (about 400°F). Grill the corn for 5 minutes per side until nicely charred.
- Step 3: In the last 5 minutes, add the shishito peppers to the grill. Let them blister and soften, then remove and let cool.
- Step 4: Cut the corn off the cob and chop the peppers. Combine with tomatoes, soaked red onion, and avocado in a bowl. Season, drizzle with ranch, and toss gently.
Hint: Let the grill heat fully before cooking to get perfect char. You can even use a grill pan if you don't have an outdoor grill.
Expert Tips
- Soak the red onion: This helps mellow out its sharpness and makes it taste sweeter in your salad.
- Grill over medium-high heat: It gives you those perfect charred spots without burning your corn or peppers.
- Make the dressing ahead: Giving it time to rest allows the flavors to blend and improve.
Equipment
- Grill or grill pan
- Mixing bowls
- Sharp knife
- Cutting board
- Small bowl (for the dressing)
- Measuring spoons and cups
- Tongs or grill spatula
Can I use frozen corn?
Yes! Frozen fire-roasted corn is a great shortcut if you don't have fresh corn on hand. Just heat it in a skillet until warmed through. It still brings that smoky flavor and makes this Summer avocado corn salad super easy to prep any time of year.
Frequently Asked Questions
Yes! You can prep all the ingredients in advance and store them separately. For the freshest taste and texture, toss everything together with the dressing just before serving.
Fresh grilled corn gives the best flavor and texture, but frozen fire-roasted corn is a great backup. Just thaw and sauté it lightly-no need to grill.
I don't recommend using canned corn for this Summer Avocado Corn Salad. It's usually too soft and lacks that sweet, smoky flavor.
Shishito peppers are mostly mild, but every now and then, one might have a little kick. If you'd rather avoid heat, swap them for poblano or mini bell peppers.
Absolutely. If you're in a pinch, a good-quality store-bought ranch works fine. Add a little fresh lime juice or chopped herbs to make it pop.
No, I don't recommend freezing this corn salad. The vegetables-especially the avocado and tomatoes-will lose their texture and turn soggy once thawed. It's best enjoyed fresh!
Storage
Store leftover grilled corn and avocado salad in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, but if it sits, the avocado may brown slightly, and the vegetables can become slightly softer. To keep the salad fresher longer, toss it with the dressing just before serving. If you want, you can store the dressing separately for up to a week. Do not freeze.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with grilled corn salad:
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
Summer Avocado Corn 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
- Soaking the red onion softens its sharp flavor.
- Toss salad with dressing just before serving to keep avocado fresh.
- Feel free to swap shishito peppers with mild poblano or bell peppers.
- Store leftovers in an airtight container in the fridge for up to 2 days. For best freshness, keep the dressing separate and add just before serving to prevent the avocado from browning.
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!