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A plant-based salad has been served in a small, ceramic bowl, which is resting on a white surface.
5 from 2 votes

Vegan Grilled Corn Avocado Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling time 15 minutes
Total Time: 40 minutes
Yields: 4 servings

Ingredients

  • 4 ears yellow, white, or bicolored corn on the cob
  • avocado oil (or another neutral vegetable oil, for rubbing the corn prior to grilling)
  • 2 small or medium, ripe Hass avocados
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons white wine vinegar
  • 3 tablespoons water
  • 1 teaspoon maple or agave syrup
  • 1/2 teaspoon fine salt (plus extra as needed)
  • 1 bunch kale (curly or lacinato), stemmed and chopped or sliced into ribbons
  • 1/4 cup finely chopped red onion or 1/4 cup pickled red onion (optional)

Instructions

  • Prepare an outdoor grill according to manufacturer instructions or preheat a grill pan over medium high heat. Rub the ears of corn with the avocado oil. Place them on the grill or grill pan. Cook for 10-12 minutes, turning every 3-4 minutes, so that the corn has grill marks all around. Remove the corn from heat and set it aside. Allow the corn to cool until it can be handled, about 10-15 minutes. 
  • Cut each avocado in half lengthwise, then remove the pits. Scoop the halves from the skin. Reserve three halves. Transfer the fourth half to a blender or food processor. Add the olive oil, lime juice, vinegar, water, syrup, and salt. Blend or process this dressing till smooth. Set the dressing aside. 
  • Cut the corn kernels from the cobs. I like to do this by placing a small, overturned mixing bowl inside a larger mixing bowl. I position each corn cob vertically on top of the inverted small bowl, holding the cob at its tip with one hand. I use the other hand to cut down the sides of the cub with a chef's knife. The corn kernels will fall into the larger mixing bowl as you cut. Be sure to use a sharp knife for this task. Set the corn kernels aside.
  • Place the kale into another, large mixing bowl. Add the dressing. Use your hands to "massage" the kale. It will be very well dressed. Add the corn and onions if using. Toss all of the ingredients well to combine. Taste and adjust the salt and lime juice to your liking. Serve. This salad is best enjoyed right away, but leftovers will keep overnight in an airtight container in the fridge.