Grilled Corn and Avocado Salad

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.

5 from 5 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

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

Soak the red onion: Soak the diced red onion in cold water for 10 minutes to mellow its sharpness, then drain before adding.

Make the ranch first: Prepare the Greek yogurt ranch first and let it rest while you grill so the dried herbs have time to bloom.

Add shishitos late: Add the shishito peppers in the last 5 minutes of grilling so they blister without going soft.

Dress before serving: Toss the salad with the dressing just before serving to keep the avocado fresh and the corn with a little texture.

No grill? Char the kernels off the cob in a hot cast iron skillet for 8 to 10 minutes, and blister the shishitos in the same pan.

Storage: Store leftovers airtight in the fridge for up to 2 days. Keep the dressing separate if making ahead. Do not freeze.

Nutrition

Course Dinner, Lunch, Side

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!