Grilled Corn Avocado Salad

Corn seems to be bursting at the seams in the market recently. All sorts and types everywhere. We went to a night market recently and the seller said that these local corn are called “Crystal Corn” because the kernels are light, shiny and clear.

Grilled Corn Avocado Salad 1

As much as I love corn, the most annoying part about eating corn on the cob is having to pick my teeth afterwards. Ugh……..
Grilled Corn Avocado Salad 2

So for the lazybugs like me, I prefer to make a simple salad out of Corn, Avocado, Scallions, Coriander, Lime Juice, Salt & Pepper. I would have added in some tomatoes if I had some… but nevermind. Simple is good!
Grilled Corn Avocado Salad 3

Charred bits are the best! The leftover cobs are good for soup/broth-making. Just remember when cutting off the kernels, don’t go too far in to prevent cutting into the inedible hard fibers.
Grilled Corn Avocado Salad 4

One of the nicest avocados I’ve ever had. Perfectly ripe and ready!
Grilled Corn Avocado Salad 5

Just in a bare few minutes, the salad is done.
Grilled Corn Avocado Salad 6

I used lots of lime juice… much to chagrin of my sour-averse Mom. bahahaha…
Grilled Corn Avocado Salad 7

But I love freshness… Ain’t it perfect?
Grilled Corn Avocado Salad 8

Sweet, sour, bright & sunny.
Grilled Corn Avocado Salad 9

How will you be using corn this season?

You can try this Shitake Corn Soup too!
Shitake Corn Soup 6


“For He received from God the Father honour and glory, when there came such a voice to Him from the excellent glory, This is My beloved Son, in whom I am well pleased.” (2 Peter 1:17)

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Grilled Corn Avocado Salad
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Western
Serves: 4
  • 2 ears Corn, shucked
  • 1 Avocado, cubed
  • 3 strands Spring Onions, chopped
  • ½ cup chopped Coriander (less if prefer milder flavour)
  • 1 tbsp Lime Juice
  • pinch of Salt & Pepper
  1. Grill both ears of corn over direct stove flames or a grill, turning them around with kitchen tongs as they lightly char, about 2 minutes total.
  2. Leave to cool slightly before handling.
  3. Cut kernels out by holding cob vertically and sliding a sharp knife downwards, avoiding the tough centre. Leftover cob can be saved for broth making!
  4. Toss corn kernels, cubed avocado, spring onions, coriander, lime juice, salt & pepper. Adjust seasoning.
  5. Serve as is or cool from the fridge!

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