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Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013

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This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.



  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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