Grilled Corn, Tomato, Avocado & Cucumber Salad

Sweet summer corn, juicy cherry tomatoes, crisp cucumber, and creamy avocado come together in this colorful salad that celebrates the best of the season. Finished with fresh cilantro and a bright lime dressing, it's simple, refreshing, and perfect for warm days when great produce does all the work. Inspired by the abundance of local summer harvests, this dish is equally at home at backyard barbecues, beach picnics, and weeknight dinners.

Serves: 4–6

Ingredients

  • 3 ears sweet corn, grilled and kernels removed

  • 1 pint cherry tomatoes, halved

  • 2 ripe avocados, diced

  • 1 English cucumber, diced

  • ¼ cup fresh cilantro, roughly chopped

  • 2 tablespoons extra virgin olive oil

  • Juice of 2 limes

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

Directions

  1. Grill corn over medium-high heat until lightly charred, about 8–10 minutes. Cool and cut kernels from the cob.

  2. In a large bowl, combine corn, tomatoes, cucumber, avocado, and cilantro.

  3. Whisk together olive oil, lime juice, salt, and pepper.

  4. Pour dressing over salad and gently toss to coat.

  5. Serve immediately.

Tri County Produce Tip

For the best flavor, grill the corn until lightly charred and let it cool before mixing it with the other ingredients. Add the avocado just before serving to keep it fresh and vibrant, and toss everything gently so the avocado holds its shape.

Perfect For

Serve alongside grilled fish, chicken, or your favorite barbecue dishes. It's also delicious on its own for a light lunch or packed up for a picnic by the beach. Fresh, bright, and full of California flavor, this is summer in a bowl.

RecipesJessica McRee