If you’re looking for the ultimate fresh summer salad, this grilled corn arugula salad is going to become a staple in your kitchen. Sweet charred corn, peppery arugula, creamy avocado, juicy tomatoes, salty feta, and a vibrant herby buttermilk dressing come together in an irresistible way.
This corn and avocado salad is bright, creamy, smoky, and packed with texture in every bite. Whether you serve it as a light lunch, side dish, or part of a BBQ spread, it’s easy to make and sure to impress.
This salad is especially popular during spring and summer when fresh corn and tomatoes are at their peak, but the beauty of this recipe is that it works year-round thanks to canned corn. It’s the kind of colorful salad that fits perfectly at cookouts, picnics, Ramadan gatherings, brunch tables, and weeknight dinners.
This was inspired by my beetroot arugula salad, which is a great fall take on an arugula salad!
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Why this is a great every little crumb recipe:
- The corn gets beautifully golden and caramelized, giving the salad incredible smoky flavor without needing an outdoor grill.
- The creamy coriander buttermilk dressing is fresh, tangy, and completely addictive.
- It’s packed with texture: corn, creamy avocado, crisp arugula, juicy tomatoes, and soft feta.
- It’s a very customizable salad- use whatever greens you like, whatever cheese you have on hand, frozen, canned or fresh corn!
- This corn and avocado salad works as both a hearty side dish and a satisfying light meal. It’s naturally vegetarian and easy to customize.
Ingredients you need:
For the creamy cilantro (coriander) dressing:
- laban drink (buttermilk) – adds tanginess and makes the dressing ultra creamy; plain kefir or thinned yogurt work too
- olive oil – helps emulsify the dressing and adds richness
- fresh lime juice – brightens everything, can substitute with lemon juice
- honey – a small touch softens the acidity (sub with maple syrup if you want)
- garlic clove – use a small clove so it doesn’t overpower
- salt and black pepper – essential for balancing flavors
- paprika and cumin powder – add warmth and subtle smokiness
- fresh coriander (cilantro) – makes the dressing vibrant, herby, and a beautiful color
For the salad:
- olive oil – helps the corn caramelize beautifully
- canned corn kernels – convenient and easy; just make sure they’re very dry before cooking
- arugula leaves – peppery and fresh; baby spinach or mixed greens also work
- cherry tomatoes – I love the sweetness these give
- avocado – adds creaminess and richness
- green onions – mild onion flavor that keeps the salad fresh
- feta cheese cubes – salty, creamy contrast to the sweet corn, you can also just crumble up a block of feta cheese.
- salt and black pepper – enhances the flavor of the corn while cooking
See recipe card for quantities.
Instructions:
- Step 1: Add all the dressing ingredients to a blender.
- Step 2: Blend until smooth and creamy and herbs are totally incorporated.
- Step 3: Set dressing aside in the fridge while you prepare the salad.
- Step 4: Add the corn kernels to a large, hot skillet.
- Step 5: Pan fry until charred and golden brown in places.
- Step 6: Assemble the salad by layering all the ingredients, then drizzling with dressing right before serving.
Hint: For the maximum visual appeal, I like to cube the avocado last minute so it doesn’t start to brown.
Pro Tip
Blend the dressing for at least a full minute, even after it looks smooth. This helps the coriander completely break down, creating an ultra creamy dressing that doesn’t separate. For the freshest flavor, chill the dressing for 15–20 minutes before serving.
What to serve with corn arugula salad:
Serve it with burgers, sandwiches, or BBQ dishes, or alongside grilled chicken, kebabs, steak, or salmon.
You can add grilled shrimp, salmon, or chicken strips to make this a complete meal.
Scoop it up with tortilla chips for a fun appetizer-style salad.
Stuff leftovers into wraps or pita bread for lunch the next day.
Recipe variations:
- Dairy Free- Use dairy free yogurt in place of the buttermilk, and omit the cheese.
- Mexican Style- add drained black beans and some fresh sliced jalapeno peppers to the salad.
- Protein packed– add chickpeas, black beans, or lentils for an added vegetarian boost, or grilled chicken/salmon/shrimp or tuna.
Storing Leftover Corn and Avocado Salad:
Store the salad and dressing separately whenever possible for the best texture.
Leftover dressing is delicious as a dip, sandwich spread, or drizzled over roasted vegetables.
Dressing: keeps in the fridge for 3–4 days in an airtight container.
Salad: best enjoyed fresh, but leftovers can be stored for up to 1 day.
Avocado may brown slightly, so adding it fresh is ideal.
See another super refreshing salad on my site, this zesty quinoa salad.
Expert tips and tricks:
- Don’t overcrowd the skillet or the corn will steam.
- Pat the corn very dry before cooking for maximum caramelization.
- Use ripe but firm avocados so they hold their shape in the salad.
- Dress the salad right before serving to keep the greens crisp.
- Taste the dressing before serving and adjust lime or salt as needed.
- Let the corn cool slightly before combining everything together.
Top Tip
The secret to the best grilled corn salad is letting the corn sit undisturbed for short periods while cooking. This helps create deep golden charred spots that add incredible flavor.
Recipe FAQs:
You can use fresh corn, and you can even use frozen corn that you’ve thawed and patted dry.
Go for the greens of your choice- mixed greens are a great option, as is baby spinach.
Some components of the salad can definitely be prepped in advance. The creamy coriander dressing can be made 3–4 days in advance and stored in an airtight jar in the fridge. The flavor will actually get better. The grilled corn can be cooked 1–2 days ahead and refrigerated once cooled. Cherry tomatoes and green onions can be sliced a day ahead and stored separately.
This would pair so well with chicken strips,salmon, or grilled shrimp. You can also add protein by adding black beans or chickpeas.
Cotija, goat cheese, or shaved parmesan would all work beautifully here. You can also add shredded cheddar cheese or little grilled halloumi bites.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with grilled corn salad:
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Corn Arugula Salad
Ingredients
For the dressing:
- 3/4 cup buttermilk ( I used laban drink) 180 ml
- 1/4 cup olive oil
- 2 limes, juiced
- 2 teaspoon honey
- 1 small garlic clove
- 1/2 teaspoon salt
- pinch each black pepper, paprika powder, cumin powder
- 2 cups cilantro (coriander) (1 bunch)
For the salad:
- 1 tablespoon olive oil
- 1 large can corn kernels, drained, rinsed, and patted dry 400g, 14.5oz
- pinch of salt and black pepper
- 1/2 box arugula leaves about 2 cups
- 1 cup cherry tomatoes, halved
- 2 avocados, cubed
- 2 green onions, sliced
- 100 g feta cheese cubes 1 cup, 4oz
Instructions
For the salad dressing:
- Add all the ingredients for the dressing to a high powered blender, and blend until smooth and creamy. Store in the fridge until ready to use.
To grill the corn and assemble the salad:
- Place a large skillet on medium high heat and add the tablespoon of olive oil. Once hot, add the drained, dry corn in a single layer. Sprinkle with salt and pepper.
- Cook, stirring occasionally, for anywhere between 8-12 minutes, until some of the kernels are deep golden brown, then transfer to a plate to cool.
- In a large serving platter, distribute the arugula leaves, cherry tomatoes, avocado cubes, green onions, feta cheese and the grilled corn.
- Right before serving, drizzle with the dressing and enjoy! You'll have leftover dressing, it'll keep in the fridge for 3-4 days and tastes so good as a dipping sauce or with any other salads.
Video
Notes
- Laban drink or buttermilk gives the dressing a tangy, creamy flavor, but plain kefir or thinned yogurt will also work well.
- Fresh lime juice adds brightness to the dressing; lemon juice can be substituted if needed.
- Fresh coriander (cilantro) gives the dressing its vibrant flavor and color. If you’re sensitive to cilantro, you can use a mix of parsley and cilantro.
- Make sure to drain and pat the corn very dry before cooking so it caramelizes instead of steaming.
- Arugula adds a peppery flavor to the salad, but mixed greens, baby spinach, or romaine can also be used.
- Use a large skillet and avoid overcrowding the corn so it develops deep golden brown spots.
- Let the corn sit undisturbed for short periods while cooking to encourage better charring.
- Let the grilled corn cool slightly before assembling the salad so the arugula stays crisp.
- Add the avocado and dressing right before serving for the freshest texture and appearance.
- If using frozen corn, thaw it fully and dry it very well before cooking.
- Store leftover salad and dressing separately whenever possible for the best texture.
- The dressing will keep in an airtight container in the fridge for 3–4 days.
- Leftover salad is best enjoyed within 1 day.
- Avocado may brown slightly as it sits, so freshly added avocado is ideal.
- Extra dressing is delicious used as a dip, sandwich spread, or drizzled over roasted vegetables or grilled meats.
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