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Grilled Corn Salad | Creamy Avocado Dressing

Grilled Corn Salad | Creamy Avocado Dressing

Juicy roasted corn, sweet bell peppers and slightly spicy, creamy avocado dressing make for a perfect summertime salad!
Course Salad
Cuisine Mexican
Keyword avocado dressing, corn salad, grilled corn
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 185kcal
Author Lauren


Grilled Corn Salad

  • 5 ears corn
  • 2 tbsp extra virgin olive oil
  • 3 cup bell peppers diced
  • ¼ cup red onion finely diced
  • 5 ounces spring mix

Creamy Avocado Dressing

  • ½ avocado
  • 1 5.5-ounce container plain fat free yogurt about ⅔ cup
  • ½ jalapeño seeds removed
  • 2 tbsp lime juice
  • pinch of salt
  • 2 tsp green hot sauce (Cholula, Tabasco, etc.)
  • ¼ cup fresh cilantro


Grilled Corn Salad

  • Remove husk and corn silk from the ears of corn.  Lightly brush with olive oil.  Grill each side 2 to 3 minutes, until slightly charred.   Let cool and cut corn off the cob.
  • Diced peppers, about ¼" in size, and finely mince red onion.  Add to the cooled grilled corn.
  • In a food processor, combine avocado, yogurt, jalapeño, lime juice, salt, hot sauce and cilantro.  Blend for 1 to 2 minutes until smooth and creamy.  Water can be added 1 tablespoon at a time until desired thinness is achieved.
  • Combine grilled corn, peppers and onions with avocado dressing.  Serve over spring mix with your favorite salad additions!


Calories: 185kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 531mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2885IU | Vitamin C: 111mg | Calcium: 67mg | Iron: 1mg