Food & Beverage

In the Kitchen
By Katie Goodman
Grilled corn is one of my family’s favorite summer side vegetables. My daughter will gobble it up any night of the week.
Sometimes to mix things up I’ll make a salad out of grilled corn rather than eating corn on the cob. This is a simple, versatile summer dish. Grilled Corn Salad is great as a side salad, in tacos, on top of mixed greens, or on grilled meats.

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2 corn cobs, grilled
1 cup sliced grape tomatoes
1 large avocado, chopped
Juice of 1 lime, about 1 – 2 tablespoons
2 tablespoons finely chopped cilantro
Salt and pepper, to taste
1/8 teaspoon cumin, or more to taste

Related: Kitchen 101 – How to Grill Corn on the Cob


Step 1: Cut the avocado in half lengthwise. Remove the pit and discard. Cut each half in half lengthwise. Peel back the skin and discard.
Step 2: Cut avocado into 3/4 inch cubes. Add to a small bowl and squeeze half of a lime over top. This will help prevent the avocado from browning and sticking together while you prepare the rest of the recipe.
Step 3: Stand the corn up on end and cut the kernels off using a knife. Set aside in a bowl.
Step 4: Wash the grape tomatoes, slice in half lengthwise. Add to the corn.
Step 5: Remove the cilantro leaves from the stems. Reserve the leaves and chop finely. In a small bowl, combine the other half of the lime juice, salt and pepper, cumin, and chopped cilantro.
Step 6: Stir the cilantro lime mixture into the corn and tomatoes. Then, gently stir in the avocado. Serve chilled.

About the Author:

Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.