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Grilled Corn and Avocado Salad – Easy Recipes for Summer

This grilled corn and avocado salad is a perfect summer side made with simple ingredients and bursting with flavor.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salads & Bowls
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 4 servings
Author: Patricia

Ingredients

  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon harissa paste
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped scallions
  • 1/4 cup crumbled feta cheese

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add corn and season with smoked paprika, salt, and pepper. Sauté for 5–7 minutes, stirring occasionally, until lightly charred.
  3. In a small bowl, whisk together sour cream, harissa paste, lime juice, and water until smooth.
  4. Transfer cooked corn to a large mixing bowl. Let cool for a few minutes.
  5. Add avocado, cilantro, scallions, and feta cheese to the corn and gently toss to combine.
  6. Drizzle harissa ranch over the salad and mix until evenly coated. Serve immediately or chill before serving.

Notes

This salad is best served fresh but can be refrigerated in an airtight container for up to 2 days.