Meet your new favourite summer recipe! This grilled corn, feta and avocado salad with lime dressing is totally irresistible and the perfect barbecue side dish.
Excellent with my Grilled Reverse Sear Steak
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Typically summer in London is a hit and miss affair. It’s not unusual to have chilly, wet and cloudy weather for weeks on end, interspersed with a couple of sunny days just to remind everyone what we are missing.
But this summer we have had the most AMAZING weather – it’s been consistently sunny and hot, some would say TOO HOT.
And you know what hot and sunny weather means… barbecues and spending as much time outdoors as possible. Our Char Broil BBQ has never seen so much action, it’s practically on daily.
This grilled corn, feta and avocado salad started life as a sort of salsa to add to tacos and a way to use up leftover grilled corn – the one and only time we ever had leftover sweetcorn ever!
I loved the taste and texture of the grilled corn in the salsa and so have kept it grilled in this salad recipe as well. But if you can’t be bothered to grill the corn first, you can just as easily used canned sweetcorn.
This is a great salad to prepare in advance as there’s no leaves wilting and the lime juice in the dressing will keep the avocados nice and green. The longer you leave it in the bowl the more the flavours will intensify.
The salad is quite filling and satisfying in itself, but could add some grilled chicken to turn it into a full meal. You could, on the other hand, leave the feta out and then the salad would be vegan 🙂
How to make avocado salad
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Step 1. Make the dressing: mix together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro). Go easy on the salt as the feta will add more saltiness and you don’t want to go overboard.
Step 2. If you are using grilled corn – whether straight from the BBQ or cooker under the grill – let it cool down and then use a knife to cut the corn off the cob. Break it up a bit and put in a bowl. If you are using canned corn, drain well first and add to the bowl.
Step 3. Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Best to use avocados still on the firm side. Add to the bowl with the corn.
Step 4. Slice your tomatoes and add to the bowl together with the feta. Drizzle the dressing over the salad and then mix together. Taste and adjust the seasoning, if needed. Either serve immediately or keep in the fridge, covered, until needed.
Other summer recipes to try
- Greek orzo pasta salad with tomatoes and feta
- Crunchy rainbow Thai salad
- My mum’s Greek potato salad
- Thai Beef Salad
Grilled corn, feta and avocado salad
Ingredients
For the dressing
- 1 tbsp lime juice
- 60 ml | 1/4 cup olive oil
- 1 large garlic clove minced
- 1/2 tsp dried chilli flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped cilantro
For the salad
- 2 ears of corn grilled
- 4 medium avocados sliced
- 200 g | 7oz cherry tomatoes halved
- 100 g | 3 1/2oz feta crumbled
Instructions
- Make the dressing: mix together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro).
- If you are using grilled corn – whether straight from the BBQ or cooker under the grill – let it cool down and then use a knife to cut the kernels off the cob. Break it up a bit and put in a bowl. If you are using canned corn, drain well first and add to the bowl.
- Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.
- Slice your tomatoes and add to the bowl together with the feta.
- Drizzle the dressing over the salad and then mix together. Taste and adjust the seasoning, if needed.
- Either serve immediately or keep in the fridge, covered, until needed.
Video
Notes
Nutritional Info
Sammie says
I am all over this Grilled Corn Avocado Salad, especially as it contains everything I love in a salad. Crunchy, sweet, spicy with hit hit of tang. And all 3 of my children, now teenagers, loooove avocado (thank you YouTube!). I’m ordering the ingredients for this with my shopping and plan to make it this coming weekend. Thanks Lucy for such a brilliant recipe and beautiful blog x.
Lucy Parissi says
I wish I could say same of my children they still haven’t embraced avocado!