Summer Avocado Corn Salad

Grilled Summer Corn and Avocado Salad with cherry tomatoes and charred shishito peppers, topped with creamy ranch dressing

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.

5 from 4 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

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.

Nutrition

Course Dinner, Lunch, Side

Cuisine American, Healthy

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