Grilled Corn Salad with Tomato and Avocado #CookoutWeek

So, here we are at Day 4 of Cookout Week. We are sharing our favorite picnic, potluck, cookout and bbq recipes all week long.  The ladies of The PinterTest Kitchen  invited over 40 bloggers to participate in this great event. Not only are there great recipes, Holiday DIY projects and decorating ideas, there is also a fantastic giveaway for our readers valued at over $400.  You can learn all about the great prizes and enter to win by going to my Welcome Post.

I have been sharing a different recipe with you each day that are perfect by themselves but when all put together will make a complete dinner.  Just in time for the weekend.

Today we are grilling up some ears of sweet corn.  Who can resist corn on the cob with a slight char? I know that I can't.  It is one of our favorite summertime treats and this recipe reminds you how versatile corn on the cob can be....if you can manage to stop your family from grabbing it off the grill and mawing down before you can use it for another dish.

Once the corn is cooked through with some golden brown spots on it, you remove it from the cob. Toss it with some fresh grape tomatoes and avocado chunks then dress it in a honey/lime vinaigrette. Soooooo good.........

You could serve it as a side for many dishes but it was exceptionally good with the Chicken Fajitas I shared with you on Tuesday.  

Whether you serve it on the side or decide to pile it right on the Fajitas, along with the Grilled Salsa Verde, you are going to love this delicious summer salad.

Make sure you take a look at all the other Cookout Week posts being shared today.  You will find them following my recipe.  Did you remember to enter the raffle??  Don't miss out on that great opportunity!

Grilled Corn Salad with Tomato and Avocado

adapted from Epicurious

4 ears fresh sweet corn, husked

1/2 pint grape tomatoes, halved

1 avocado, peeled, pit removed and diced

juice of 1 1/2 limes

1/4 c. extra virgin olive oil

2 T. honey

salt and pepper to taste

Place corn onto grate of gas grill over med high heat and cook for about 10 minutes, turning occasionally, until cooked through with some brown spots.  Cut the corn from the cob and set aside to cool.

Whisk together the lime juice, olive oil, honey, salt and pepper.  Add the avocado and toss to coat. Add the tomatoes and corn and toss gently until coated. Print Recipe

More Cookout Recipes and Ideas

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