Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad


The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster


  • Coarse salt and freshly ground black pepper

  • 6 to 8 ears sweet corn, husks removed

  • 3 tablespoons olive oil

  • 1 pound baby heirloom tomatoes, halved

  • ½ bunch cilantro, chopped

  • 1 jalapeno, seeded and finely chopped

  • 4 cups arugula

  • Juice of 2 limes

  • 3 tablespoons red-wine vinegar

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 2 avocados, pitted, peeled, and sliced


  1. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.

  2. Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.

  3. Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.

  4. Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

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