Zesty Grilled Corn & Avocado Salad

This bright, refreshing salad is the perfect companion for juicy BBQ chicken. It features sweet, slightly charred corn kernels, creamy avocado chunks, and a tangy dressing that ties everything together. Best part? You can whip it up in a flash while the chicken sizzles on the grill.

Ingredients

• 4 ears of corn, husked and cleaned
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 2 large ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• Juice of 1 lime
• 1 teaspoon honey (or agave syrup)
• Salt and freshly ground black pepper, to taste
• A handful of chopped cilantro (optional, for garnish)

Instructions

Begin by heating your grill to medium-high. Rub each ear of corn with a bit of olive oil and sprinkle with chili powder, plus a pinch of salt and pepper. Grill the corn for about 8 to 10 minutes, turning frequently until lightly charred on all sides. Remove from the heat and let the ears cool slightly.

Once cool enough to handle, stand each cob on end and slice off the kernels. In a medium bowl, combine the grilled corn, diced avocado, cherry tomatoes, and red onion.

In a small bowl, whisk together the lime juice, honey, and a pinch of salt and pepper. Drizzle this dressing over the corn salad, then gently toss to coat all ingredients. Finish with a sprinkle of chopped cilantro, if desired.

Serve the salad warm or at room temperature alongside your favorite BBQ chicken.

This salad is a real crowd-pleaser for folks who love bright, fresh flavors. It’s brimming with vitamins from the veggies and healthy fats from the avocado. If you prefer a less sweet taste, you can omit the honey, or if you love extra spice, add a pinch of cayenne pepper. Swap out the cilantro for basil or parsley if that’s more your style—and feel free to add sliced cucumbers or bell peppers for extra crunch. However you make it, this Zesty Grilled Corn & Avocado Salad adds a vibrant pop to any cookout, pairing beautifully with smoky, tender barbecue chicken.