Rosemary Grilled Corn, Tomato and Avocado Salad

By Meri Raffetto
June 17, 2014
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Author Notes: Grilling corn with rosemary creates the amazing flavor for this summer salad. Meri Raffetto

Serves: 6

  • 4 ears of corn
  • 8 sprigs fresh Rosemary
  • 1/3 cup red onion, chopped fine
  • 2 cups assorted cherry tomatoes, halved
  • 2 avocado, diced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  1. Preheat grill to medium-high heat
  2. Place one corn on the cobb onto a piece of aluminum foil, add 2 sprigs of fresh rosemary on either side and roll tightly to cover corn. Repeat with the remainder of the corn.
  3. Grill corn in the foil on medium-high heat, turning frequently to cook evenly until cooked to desired texture, around 15-20 minutes. Remove foil packets from the grill. Remove corn from the foil and allow to cool to room temperature.
  4. Slice the corn off the cobb with a sharp knife into a medium sized bowl. Add the onions, avocadoes and tomatoes.
  5. In a small bowl, whisk together the remaining ingredients. Pour over corn mixture and mix until all ingredients are well blended. Serve!

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