Alright, pull up a chair for this Grilled Corn Salad story
You know the kind of recipe that almost makes the whole kitchen smell like July? Yeah, that’s this one. I started making this Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette totally by accident—well, actually, I set out to grill burgers but ended up with a craving for something fresher (and honestly, I didn’t have any buns left, classic me). There’s just something about freshly charred corn and creamy avocado that makes me do a little happy dance every time—though don’t ask me to demonstrate unless you want to see a true disaster. Anyway, if you’re after a salad that feels a bit like a main event rather than an afterthought, this is it. My cousin still texts me emojis every time I bring this to a potluck. It’s a lot. In a good way.
Why You’ll Love This Grilled Corn Salad (or at least, why I do)
I make this when I’m desperate for color—actual sunshine on a plate, you know? My family goes totally bonkers for it (even my brother, who claims to hate salad “on principle”—as if that’s a thing). Also? It tastes just as good at room temp, so I can sneak bites while chasing the dog out of the kitchen. There was a time the vinaigrette came out crazy spicy because I eyeballed the chili flakes; but now, I know to rein it in a bit. This salad looks fancy but, plot twist, it’s pretty low-maintenance. Yes, even if you kind of go rogue with the cheese or herbs—I do it all the time.
Gather Your Ingredients (substitutions welcome, chaos sort of expected)
- 4 ears fresh corn, shucked (but, if you must, 2 cans of sweetcorn taste alright—just skip the grilling; we’ve all been there)
- 1 ripe avocado, diced (sometimes I swap in a handful of edamame if the avocados at the shop are rock-hard, which, let’s face it, is half the time in winter)
- 75g crumbly goat cheese (feta works, or any salty cheese, though my grandma always insisted on this weird French cheese I can’t pronounce)
- 1 small red onion, finely diced (or spring onions if you want something milder)
- 1 big handful cherry tomatoes, halved (but regular tomatoes, chopped up, are just fine—don’t stress)
- Fresh cilantro or parsley, chopped (I admit, sometimes I forget the herbs entirely; it still works)
- For the hot honey vinaigrette:
- 3 Tbsp olive oil (sometimes I run out and use avocado oil, which… is more expensive but tastes about the same honestly)
- 1.5 Tbsp apple cider vinegar (I’ve grabbed white wine vinegar in a pinch and nobody noticed)
- 2 Tbsp hot honey (if you only have regular honey, add a pinch of chili flakes or even a dash of hot sauce—jury’s out on exact spice levels anyway)
- Salt and pepper, to taste (figure about a small pinch each, then add more if you need)
Walk With Me Through the Directions (I promise, it’s easier than it looks)
- Heat your grill (or a grill pan—honestly, I use a cast iron skillet half the time because the weather in Manchester doesn’t care about my meal plans) over medium-high. Toss the corn on there (no need for oil, really), turning every few minutes. You’re going for a bit charred in spots, about 10-12 min total. And if the corn looks a bit blackened, don’t panic—that’s a feature not a bug.
- Let the corn cool just enough that you can touch it without yelping. Stand it upright in a bowl, then slice off the kernels. Wandering corn bits everywhere is basically part of the fun (sweeping later is not, but oh well).
- Add the corn, onion, tomatoes, and most of the herbs (leave a tiny pinch for garnish if you’re feeling showy) into a big ol’ salad bowl. Toss gently.
- In a jar or small bowl, combine olive oil, vinegar, hot honey, a pinch of salt and pepper. Tighten the lid, shake like you mean it, or whisk (this is where I usually sneak a taste—don’t skip this unless you like living on the edge).
- Douse the salad with your vinaigrette. Give it another gentle toss. Finally, strew the avocado and goat cheese over the top, resisting the urge to mix them in too much unless you want mush (sometimes I do; it’s kinda delicious still).
- Sprinkle with those remaining herbs, stand back, admire for 60 seconds, and then dig in.
Notes Form My Many, Many Tries
- Sometimes I forget to cool the corn before slicing—don’t do that unless you enjoy singed fingertips.
- The vinaigrette is forgiving. Once, I added too much honey and just doubled the vinegar—kind of zingy but edible.
- This salad’s great warm or cold, but actually, I think it tastes better the next day… still, it’s rare there’s any left to put in the fridge.
I Fiddled With These Variations (and not all were winners)
- Tried blue cheese instead of goat cheese—look, only do this if you’re a superfan. My family vetoed that experiment fast.
- Added crispy bacon once; now I get requests to do it again, so maybe consider it if you’re a bacon household.
- Swapped in black beans for extra protein, but it got a bit muddy flavor-wise. Maybe go light if you wanna try.
Yeah, Equipment Helps—But Improvise Anyway
You can use a grill or grill pan for that smoky flavor, but I’ve charred corn straight over the gas flame with tongs (just watch your sleeves, I learned that the hard way). No whisk? Forks work fine for the vinaigrette—I don’t own a fancy salad spinner either, just saying. If you’re doing this outside, a big bowl and a spoon will do you.
Storing Leftovers (Do you actually need this?)
This’ll keep in a covered dish in the fridge for a day, maybe two, but honestly, in my house it never lasts more than a day! The avocado might get a little tired and gray but still edible (unless you have picky teenagers, then, game over). If you need it to last, don’t add the avocado or cheese until just before eating—on second thought… just eat it all now.
How We Serve It Up (and, I mean, it’s your salad now)
This shows up at BBQs, but once in a while, I’ll serve it with roast chicken or with tortilla chips for scooping. My friend Jess puts hers in taco shells; whatever floats your boat. Occasionally, we even pile leftovers onto toast. Wild, but tasty.
Stuff I’ve Learned the Hard Way (Pro Tips to Save You Trouble)
- I once tried rushing the cooling step for corn and regretted it because I almost dropped the whole batch when my hands decided ‘nope’—patience, my friend.
- If you stir in the goat cheese too early, it just disappears. Sprinkle at the end for those dreamy creamy pockets.
- Never skip tasting the vinaigrette before tossing—occasionally it’s all tart and no sweet, so adjust as you see fit.
FAQ Thing—You Would Not Believe Some of the Questions I Get
- Can I use frozen corn?
- Sure thing. Thaw it out, then quickly pan-sear it till you pick up a bit of color—almost as good, and nobody’s the wiser!
- What’s the best goat cheese for this?
- Whichever you like or can actually find, honestly. Creamy or crumbly; I’ve even used that log-style soft goat cheese—just go with your gut.
- Does this work as a make-ahead salad?
- Yes, mostly! Just leave out the avocado and cheese till you’re ready to serve. The corn-tomato base is fine a day ahead (though I always sneak a bit straight from the bowl, shhh).
- Is hot honey a must-have?
- Nope. I’ve made it with regular honey plus a pinch of dried chili or even Sriracha. Use what’s in the cupboard.
- What if I don’t like cilantro?
- No drama! Swap for flat-leaf parsley, basil, or even nothing—once I forgot the greenery and nobody seemed to mind.
By the way, if you make this and end up with corn kernels all over the countertop, just know you’re in good company. My kitchen floor still crunches sometimes, but hey, worth it for a bowl of summer happiness.
Ingredients
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 100 g (3.5 oz) goat cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/3 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp hot honey (or honey + chili flakes)
- 1 tbsp lime juice
- Salt and black pepper to taste
Instructions
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1Preheat a grill or grill pan to medium-high heat. Brush the corn with a small amount of olive oil.
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2Grill the corn for 8-10 minutes, turning occasionally, until lightly charred. Remove from heat and let cool slightly.
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3Carefully cut the kernels off the cobs and transfer them to a large mixing bowl.
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4Add the diced avocados, crumbled goat cheese, red onion, and chopped cilantro to the bowl with the corn.
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5In a small bowl, whisk together olive oil, hot honey, lime juice, salt, and pepper to make the vinaigrette.
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6Pour the hot honey vinaigrette over the salad and gently toss to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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