Whew it’s hot!! A whole 78 degrees 😅😭. PA-thetic right? In all fairness though, the weather app does say “feels like 85” and it’s super dry out. We’re used to cool and damp here in our green corner of the world. Speaking of which, the season of greens is upon us. Also the season of grilling! Salad with some grilled corn one sound good?
Excellent. Let’s talk grilled corn tomato salad with cilantro avocado dressing!
Corn on the cob is one of my favorite things during the summer. In fact, I have a whole soup made out of it! It’s also the main ingredient in one of my all time favorite tacos. It’s so fresh and delicious and just screams warm, lazy summer days. Soooo it’s time to make a salad out of it right? UM yesdone.
You can throw this grilled corn tomato salad together in 15 minutes, including a freshly made, AND healthy cilantro avocado dressing!
Just chuck all the ingredients for the dressing in a food processor and add a little bit of water to reach the desired consistency. I kept my dressing pretty thick, more like a dressing dip to spread on top of straight up corn on the cob later on.
Also, I added a few chucks of herbed goat cheese and avocado for good measure because obviously. Alongside thick slices of colorful campani and heirloom tomatoes, this grilled corn tomato salad is the perfect summer produce recipe!Print
For the Salad
- 3 ears of sweet corn
- 1 large avocado, diced
- 1 cup campani tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 2 colorful heirloom tomatoes, sliced
- 4 ounces herbed goat cheese, sliced
- Baby spring greens mix
- Butter lettuce
For the Dressing
- 1 cup fresh cilantro leaves and steams
- 1/4 cup plain yogurt
- 1 ripe avocado
- 1 1/2 tablespoons lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic, minced (1 clove is fine)
- 1/4 teaspoon salt (more as desired)
- Pinch of fresh ground black pepper
- 1/4 cup water
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob and set aside.
- While corn is cooking, combine all ingredients for the salad dressing in a food processor and pulse until smooth. Add more water as desired to thin out the dressing. Make sure to taste test after adding water and adjust seasonings as desired!
- Combine all ingredients for the salad in a large bowl, including the cooked corn kernels. Drizzle with cilantro avocado salad dressing. Serve immediately.