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Grilled Corn, Tomato and Mozzarella Salad

Grilled Corn, Tomato and Avocado Salad August marks the end of summer for us northern-state dwellers, but that doesn’t mean we are ready to part with summer’s bounty quite yet. August is the BEST time to visit your local farmers market because a wealth of produce arrives this month. That produce may vary depending on where you live, but here in Minnesota, August means two things in our family: fresh sweet corn and juicy, vine-ripened tomatoes. Everyone has their tried-and-true recipes for using this delicious abundance of corn and tomatoes, but this Grilled Corn, Tomato and Mozzarella Salad is another excellent one to add to your list. 

One of my favorite things about this salad is that you can find almost all of the ingredients for it during your run to the farmers market. We’re talking tomatoes, corn and cilantro. (Heck, some markets will even have the avocado and fresh mozzarella cheese – a one-stop shop!) I prefer the flavor that grilled corn gives this dish, but feel free to skip that extra step and use fresh corn cut straight off the cob; it will still be delicious. 

Don’t be put off by the amount of cilantro in the dressing. After a quick spin in the blender with lime juice and olive oil, it mellows nicely and is a flavorful complement to the cool avocados, creamy mozzarella, juicy tomatoes and slight char of the sweet corn.

As it turns out, an ample supply of August produce is a very good (read: tasty) problem to have! 

Grilled Corn, Tomato and Avocado Salad

Grilled Corn, Tomato and Mozzarella Salad
Prep time

Cook time

Total time


Serves: 8-10

  • 1½ cups packed fresh cilantro
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 4 ears of corn, silks and husks removed
  • 1½ pounds of grape or cherry tomatoes, halved or quartered (depending on size)
  • 1 pound fresh mozzarella, diced
  • 2 avocados, diced

  1. Combine all of the dressing ingredients in a blender and blend until dressing is smooth. Add salt (up to 2 teaspoons) and pepper to taste and pulse until combined. Set aside.
  1. Preheat grill to medium high heat. Coat corn with olive oil and grill to desired degree of doneness. Allow corn to cool and cut kernels from cobs.
  2. Combine corn, tomatoes, mozzarella and avocado in a large bowl. Drizzle with enough dressing to coat (you may have extra) and gently stir to combine. Chill salad for at least 15 minutes and up to 4 hours before serving.



  1. Looks delicious! I’m so sad to say goodbye to summer produce, but am looking forward to the cooler weather. This recipe reminds me that I need to stock up on all the fresh corn and tomatoes while I can! :)

    • I agree, Laura. Love the cooler nights for sleeping, but so not ready to give up my fresh-from-the-garden produce.

  2. Dang this looks good. What’s that delicious looking slab of meat?
    Karen @ The Food Charlatan recently posted…Sweet and SaltinesMy Profile

  3. I made this you guys!! It is sooooooooo good. I paired it with a healthy slab of meat like you guys did. So yummy. Thanks for the recipe! I blogged about it over here:
    Karen @ The Food Charlatan recently posted…Grilled Corn, Tomato, and Mozzarella SaladMy Profile

    • Awww, thanks for the love, Karen! You’ll have to share it with all of your new neighbors after you are settled into your house. Good luck with the rest of the move!


  1. Grilled Corn, Tomato, and Mozzarella Salad | - […] Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2 Source: the lovely ladies over at Garnish with Lemon …

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