Save The smell of corn grilling always pulls me onto the back porch, where I inevitably hover like a hungry hawk. I first started making this salad during those sweltering July evenings when turning on the oven feels like a personal betrayal against my air conditioning. Now it is become my go-to when I want something substantial but not heavy, the kind of meal that leaves you feeling satisfied without needing a nap afterward.
Last summer my neighbor Sarah wandered over while I was grilling the chicken and corn, drawn by the smell of caramelizing kernels. We ended up eating this salad on her back steps with paper plates, watching the fireflies come out while the dressing soaked into the lettuce. Now whenever I make it, she texts asking if she needs to bring napkins.
Ingredients
- Chicken breasts: Boneless and skinless cook faster and stay juicy when rested properly
- Fresh corn: Grilling whole ears creates those gorgeous charred spots that frozen corn cannot replicate
- Avocado: Choose one that yields slightly to pressure but is not mushy for perfect dice
- Radishes: These add a peppery crunch that balances the sweet corn perfectly
- Cherry tomatoes: They burst between your teeth and release little pockets of brightness
- Romaine lettuce: Sturdy enough to hold up to the chunky toppings without wilting
- Red onion: Finely dice it so you get bites of sharpness without overwhelming other flavors
- Fresh lime juice: Bottled lime cannot match the bright acidity of fresh squeezed
- Honey: Just enough to mellow the acid and help the dressing cling to the vegetables
- Cumin: Adds an earthy warmth that makes the lime taste more complex
- Fresh cilantro: Sprinkle this on last so it stays vibrant and does not get buried
Instructions
- Get the grill going:
- Heat your grill or grill pan over medium-high until you can hover your hand above it for just a couple seconds
- Season the chicken:
- Brush both sides with olive oil and sprinkle generously with salt and pepper before placing on the hot grates
- Grill the chicken:
- Cook for 5 to 7 minutes per side until the interior reaches 165 degrees and juices run clear when you cut into the thickest part
- Let it rest:
- Set the chicken aside for 5 minutes before dicing so the juices redistribute instead of spilling onto your cutting board
- Char the corn:
- Place husked ears directly on the grill and turn them every couple minutes until you see golden brown spots developing
- Cut the kernels:
- Once the corn is cool enough to handle, stand each ear in a bowl and slice downward to remove the kernels
- Whisk the dressing:
- Combine lime juice, olive oil, honey, garlic, cumin, salt and pepper in a small bowl until the mixture thickens slightly
- Assemble everything:
- Pile the romaine in your largest bowl and arrange all the toppings on top in sections like a rainbow
- Toss and serve:
- Drizzle about half the dressing over the salad first, toss gently, then add more as needed before scattering with cilantro
Save My dad initially turned his nose up at salad for dinner until I put a bowl of this in front of him. He called me two days later asking for the recipe because apparently it was the only thing his teenage daughter would eat that week. Sometimes food wins arguments where words fail.
Making It Ahead
Grill the chicken and corn up to two days in advance, storing them separately in the refrigerator. The dressing can be whisked together and kept in a jar but give it a good shake before using since the garlic will settle. Wait to chop the avocado and lettuce until right before serving or everything turns sad and brown.
Protein Swaps
Shrimp cooks in just a few minutes on the grill and adds a sweetness that plays beautifully with the corn. For a vegetarian version, grill portobello mushrooms or extra corn instead of chicken. Even canned salmon works in a pinch if you are short on time but still want something substantial.
Serving Suggestions
This salad shines alongside grilled bread rubbed with garlic or a simple pot of white rice. If you are feeding a crowd, set up a toppings bar and let people build their own bowls. The recipe doubles easily for summer barbecues where everyone wants seconds.
- Warm tortillas on the side make this feel more like a deconstructed taco
- A chilled glass of Sauvignon Blanc cuts through the rich avocado perfectly
- Serve individual portions in mason jars for a portable weekday lunch
Save There is something deeply satisfying about eating with your hands when no one is watching, letting the corn kernels stick to your fingers. This salad is just happy food, the kind that makes you pause between bites and appreciate summer.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can grill the chicken and roast the corn up to 2 days ahead and store them separately in the refrigerator. Keep the dressing separate and combine everything just before serving to prevent the avocado from browning and the lettuce from wilting.
- → What's the best way to grill corn?
Remove the husks and silk completely, then place corn directly on a preheated grill over medium-high heat. Turn occasionally until lightly charred in spots, about 8-10 minutes. This charring adds a smoky flavor that enhances the overall salad.
- → How do I keep the avocado from browning?
Add the diced avocado to the salad just before serving. Alternatively, toss the avocado pieces in a little lime juice from the dressing, which helps prevent oxidation and adds extra flavor.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn and cook it in a hot skillet or on the grill until slightly charred. This gives frozen corn a similar smoky flavor to fresh grilled corn and works beautifully in this dish.
- → What proteins work well as substitutes?
Grilled shrimp, tofu, or grilled turkey breast are excellent alternatives. You can also add grilled steak or fish for a heartier main course. Adjust cooking times based on your protein choice.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. All ingredients are inherently free from gluten. Always verify store-bought items for potential cross-contamination if you have celiac disease or severe gluten sensitivity.