Grilled Corn, Tomato Salad with Avocado

This recipe was created in partnership with Tastemade.

Try it with Stouffer’s Family Size Classic Mac & Cheese!


  • 3 ears of corn, shucked and cleaned and parboiled
  • Drizzle of olive oil
  • 1 red onion, quartered
  • 1 pint cherry tomatoes
  • 1 avocado, pitted and cut into cubes
  • ¾ cup fresh basil leaves, chiffonade
  • Juice of 2 limes
  • Pinch of salt
  • ¼ teaspoon freshly ground pepper


  1. In a large stock pot, half filled with water, bring to a boil. Add corn and parboil for 5 to 7 minutes. Remove to paper lined plate.
  2. Heat a grill pan, on high heat. Drizzle corn with olive oil. When hot add corn, grill for total of 10-12 minutes, rotating corn occasionally to cook all sides. Remove from grill pan and let cool.
  3. To grill pan, add cherry tomatoes, and char all sides, 1 to 2 minutes. Remove from grill pan and let cool.
  4. Cut red onion in quarters through the root end, leaving it intact. Grill for 3 to 4 minute on all sides. Remove from grill pan and thinly slice. Set aside.
  5. Cut corn off cob and add to a large bowl. Add red onion, cherry tomatoes, avocado, basil, salt, pepper, lime juice and a drizzle of olive oil. Gently toss. Taste for seasonings. Serve.