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CPA: Certified Pastry Aficionado

Avocado and Charred Corn Salad with Cilantro Ranch Dressing

salad· Summertime Favorites
May 23, 2017

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EchaleVida #VidaAguacate #CollectiveBias

Avocado and Charred Corn Salad with Cilantro Ranch Dressing – A refreshing and filling salad, made with leafy greens, diced avocado, charred corn, pickled red onions, diced cucumbers, shredded Monterrey Jack cheese, and chopped cilantro, tossed with a homemade cilantro ranch dressing.

Bowl of Avocado and Charred Corn Salad with Cilantro Ranch Dressing I grew up eating very basic foods, and never strayed from that. I’m talking mac and cheese, sandwiches, spaghetti – you know, the children’s menu basics. But as I grew, I slowly opened myself to new foods and found that the foods that I wasn’t fond of as a child (especially those from my heritage) were some of my favorites as an adult.

And thank goodness I did or else this blog would have been all about chicken fingers and hot dogs!

Today’s recipe would never have been a regular in my diet 15 years ago, but now it’s my one of my favorite salads in the whole wide world. This Avocado and Charred Corn Salad with Cilantro Ranch Dressing salad contains so many things that I avoided as a child but am so in love with today: onions, cucumbers, lettuce, and, the star of the show, Avocados From Mexico.

Avocado and Charred Corn Salad with Cilantro Ranch Dressing with large sliced avocado Closeup of Avocado and Charred Corn Salad with Cilantro Ranch Dressing

Living in a Hispanic household, Avocados From Mexico were always a staple in our home. My mom loved to eat them straight from the skin with nothing but a sprinkle of salt and a spoon.

I, on the other hand, wanted nothing to do with them. They were green so that meant they weren’t getting anywhere near my mouth.

Green food was definitely on my “do not eat” list, along with spicy food, most seafood, and anything crazy (I’m looking at you, blue cheese). It seemed like my love of typical Colombian food started and stopped at arroz con pollo. I didn’t even like flan! I ate whatever I wanted and what I wanted was simple, kid food (helloooo grilled cheese). And no one challenged me on that.

But something happened in college that turned my taste buds inside out. It seemed like, overnight, my distaste for certain foods – mushrooms, seafood, peanuts, buffalo wings – changed completely. The foods I hated were becoming the foods I loved! I credit my eccentric group of friends for this and their fondness of all kinds of foods. We’d eat out at every kind of restaurant: sushi, Caribbean, Indian, you name it!

One night, while at a local Tex-Mex restaurant, I tried a bite of my friend’s guacamole and my world turned upside-down. This is what avocado tastes like?! So rich, yet refreshing and full of texture. Yummm. I was immediately turned into an avocado-lover and have been ever since.

Avocado cut in half showing the pit Chunks of avocado

Avocados From Mexico are a staple in our house now and I’ve even gotten my husband to give it a try, too! The game-changer for him was this roasted corn guacamole that we make in the summertime. Can you believe we now order guacamole at Tex-Mex restaurants instead of getting our typical queso?! I never thought I’d see the day!

And now, we have expanded our avocado dishes to included this robust summer salad. Although the always fresh, always delicious Avocados From Mexico can be enjoyed all year-long, corn is at it’s peak in the late spring and summer so that’s when I prefer to make this salad. Plus, those are the best times to pull out your grill and get these babies charred, am I right?!

I first tried a version of this salad at a local spot here in Atlanta. I wasn’t in the mood for a big meal so I order their salad. When I took my first bite of the salad, I went into complete shock. I had never tried a salad this flavorful and full of so many textures! And what’s even more shocking was how full it left me afterwards without eating a single ounce of meat. That’s all thanks to the hearty and nutritious Avocados From Mexico and veggies.

Avocado and Charred Corn Salad ingredients before being mixed Avocado and Charred Corn Salad with Cilantro Ranch Dressing

Speaking of veggies, let’s break down the rest of the contents of this salad. You have your salad basics:

  • Hearts of romaine
  • Shredded Monterrey Jack cheese
  • English cucumbers – I love English cucumbers better than regular cucumbers because their skin is less waxy so you don’t need to peel them before using.

And then you have some new salad players:

  • Pickled onions – This is the most surprising ingredient in this salad. I am not a huge fan of red onions because their bite is so sharp and spicy that it overpowers the other flavors. But when you pickle them, they become sweet and vinegary, which are both flavor profiles I can get on board with. Trust me – you do not want to make this salad without them.
  • Charred corn – The charred corn is important because the smokiness from the charred pieces adds another depth to the salad. Plus, now you have another reason to be outside in the amazing weather grilling up a storm. Win-win.
  • Cilantro ranch dressing – If you’re a long-time reader of this blog, you’re not surprised by my use of cilantro, yet again. But when it comes to Southwestern ingredients like corn and Avocados From Mexico, you just cannot pair a better salad dressing than one that has cilantro and lime.

This recipe makes about 2 cups of dressing, but you’ll only need about 1/2 – 3/4 cup for this salad. But I’m sure you won’t have trouble finding other uses for this dressing so you can store it in the fridge for another time. It stays good for about a week.

Jug of Cilantro Ranch Dressing with a funnel

Alright guys, there you have it – my favorite salad ever! And I know you’re gonna love it too.

I hope my story from avocado-avoider to avocado-lover inspired you to try foods that you have been a little hesitant about. They may end up surprising you, too! What foods have you recently tried that changed your mind? Let me know in the comments below!

Avocados From Mexico are the best way to elevate your go-to meals this spring and summer. How do you plan to incorporate them?? If you need some inspiration for new recipes, check out the Vida Aguacate site for a collection of recipes that will help you get started. And while you’re there, sign up for the club to get recipes and info sent straight to your email!

Before you get cooking on this recipe, make sure you sign up below for the sweepstakes from Avocados From Mexico, where you can win gift card and other cool prizes. More info on the sweepstakes can be found here.

#EchaleVidaSweepstakes (5/16 to 6/27)
Print Recipe

AVOCADO AND CHARRED CORN SALAD WITH CILANTRO LIME DRESSING

A refreshing and filling salad, made with leafy greens, diced avocado, charred corn, picked red onions, diced cucumbers, shredded Monterrey Jack cheese, and chopped cilantro, tossed with a homemade cilantro ranch dressing.
Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Servings: 4 servings

Ingredients

For the salad:
  • 2 ears corn
  • 8 cups hearts of romaine (about 2 bags)
  • 2 Avocados From Mexico diced
  • 1 1/3 cups Monterrey Jack cheese shredded
  • 1 1/3 cups English cucumber chopped
  • 1/3 cup fresh cilantro chopped
For the pickled onions:
  • 5 ounces red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup white wine vinegar
  • 1 clove garlic halved
For the cilantro ranch dressing:
  • 1 ounce-packet ranch seasoning
  • 1 cup buttermilk
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lime juice (about 1 lime)
  • 1/2 cup fresh cilantro roughly chopped
  • 2 cloves garlic roughly chopped
  • 1/4 cup salsa verde
  • hot sauce (to taste)

Instructions

For the pickled onions:
  • Set 3 cups of water to boil. Thinly slice onions and place in a mesh sieve. Set aside.
  • Add vinegar, salt, sugar, and garlic to a glass jar. Place lid on jar and shake to dissolve sugar and salt. Set aside.
  • Once water has reached boil point, hold sieve with onions over the sink and pour water over them VERY CAREFULLY. This will blanche the onions and take away some of their harsh bite. Once they've drained, add to the jar with the vinegar mixture. If some of the onions are still exposed, add a little water to submerge them. Shake to mix together and then place in fridge for at least an hour. In the meantime, work on the rest of the salad.
For the cilantro ranch dressing:
  • Add ranch packet, milk, light mayo, Greek yogurt, and lime juice to a blender and mix until combined. Add garlic clove, cilantro, and salsa verde and mix again to combine. Taste the dressing and add hot sauce as needed. Set aside 1/2 cup of dressing for the salad and store the rest.
To combine the salad:
  • Grill corn on high for about 10 minutes, rotating sides every 2 minutes. Remove from heat and let it cool. Slice corn off the cob and set aside.
  • Once onions are pickled for an hour, remove from fridge and drain. Add to a large bowl, along with lettuce, diced Avocados From Mexico, charred corn, diced cucumbers, and shredded cheese. Add about 1/2 cup dressing to salad. Toss together. Taste salad to see if you want more dressing. If not, serve immediately.

Notes

Recipe for the dressing adapted from Our Best Bites.

Pin for later:

Avocado and Charred Corn Salad with Cilantro Ranch Dressing photo collage

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65 Comments

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Comments

  1. Marta says

    November 30, 2021 at 8:23 pm

    I made this salad for today’s lunch and everyone in my family raved about how much they loved it. The cilantro ranch dressing is good enough to drink on its own!

    Reply
  2. Saveucoupon says

    April 23, 2020 at 2:24 pm

    I am amazed that such post are still up to go. Great .

    Reply
  3. Cheeksandtoez says

    August 28, 2019 at 1:49 pm

    Thank you for sharing this amazing post. Hope readers will like it. I really appreciate for putting such efforts.

    Reply
  4. Savannah says

    December 14, 2017 at 7:00 pm

    If I didn’t want to use all the onions right away, how long would they last in the jar in the fridge? Cooking for one over here 😀

    Reply
    • Sharon says

      December 15, 2017 at 5:05 am

      Good question! They’re pickled so they’d last a couple weeks, for sure.

      Reply
  5. Maggie Unzueta says

    May 26, 2017 at 12:00 pm

    Charred corn. I’m sold. Love the flavor!

    Reply
  6. Denay DeGuzman says

    May 25, 2017 at 2:45 pm

    Sharon, I absolutely LOVE this Avocado-Charred-Corn Salad recipe. I have every single ingredient on hand! And, of course my favorite is your star of the show: the Mexican avocado. Although I live in Northern California, I spend about three months of the year at my beach condo in Puerto Vallarta, Mexico! So I know firsthand that the best avocados are produced in Mexico. 🙂

    Reply
  7. val says

    May 24, 2017 at 10:38 pm

    This looks absolutely amazing! Love avocado and charred corn

    Reply
  8. Jazz says

    May 24, 2017 at 5:30 pm

    Sharon! This looks amazing and so fresh.

    Reply
  9. lesley sullivan says

    May 24, 2017 at 5:20 pm

    Sharon, this looks amazing! Perfect salad for this weekend! I must hand it to you, working and creating gorgeous content… kudos girlfriend!

    Reply
    • Sharon says

      May 25, 2017 at 8:55 am

      Thanks so much! That really means a lot 🙂 Whenever we decide to add kids into the mix, I don’t think I’ll be able to juggle it all! Haha. You mommies out there are true warriors!

      Reply
  10. Anna says

    May 24, 2017 at 1:10 pm

    This salad looks really delicious, I love avocado, I need to try making my own dressing. I never made ranch before. Thank you for sharing this awesome post.

    Reply
  11. Julie Torres says

    May 24, 2017 at 10:17 am

    Ahhhhmazing! Going to make this. I have recently started making all of our dressing and marinades from scratch so this is for sure going on the list.

    Reply
    • Sharon says

      May 24, 2017 at 12:33 pm

      Yay! Thanks so much for stopping by. Let me know how you like it!

      Reply
  12. Jane says

    May 24, 2017 at 10:13 am

    I can imagine The crunchiness of the cucucumber and the creamy avocado.

    Reply
    • Sharon says

      May 24, 2017 at 12:33 pm

      Mmm such a great combo, right?!

      Reply
  13. Caroline says

    May 24, 2017 at 8:24 am

    Oh yum! Why did I have to see this gorgeous salad so late at night?!

    Reply
  14. Cat says

    May 24, 2017 at 12:29 am

    Mmmm such a tasty salad recipe! Definitely going to have to save this one to Pinterest!

    Reply
  15. Tamara Goyette says

    May 23, 2017 at 11:36 pm

    You had me at avocado. This looks so good.

    Reply
    • Sharon says

      May 24, 2017 at 12:34 pm

      Thanks so much!

      Reply
  16. Christelle says

    May 23, 2017 at 11:35 pm

    Adding to my must try list. If it has avocado, I know I’ll love it! Looks so good!

    Reply
    • Sharon says

      May 24, 2017 at 12:36 pm

      Thanks so much! Let me know how you like it!

      Reply
  17. Kari says

    May 23, 2017 at 10:23 pm

    This salad looks so great for summer! I’m ready to try it!

    Reply
    • Sharon says

      May 24, 2017 at 12:36 pm

      You are so right! Let me know when you do!

      Reply
  18. Leah says

    May 23, 2017 at 10:15 pm

    This salad is an amazing combination of flavors! I so want to eat this, yum!

    Reply
    • Sharon says

      May 24, 2017 at 12:37 pm

      Totally agree! Thanks for stopping by!

      Reply
  19. Cheyenne says

    May 23, 2017 at 9:22 pm

    This looks amazing! Can’t wait to try it!

    Reply
  20. Jessica Bradshaw says

    May 23, 2017 at 8:41 pm

    Oh my gosh!! This looks so amazing. I just ate and want this so bad.

    Reply
    • Sharon says

      May 24, 2017 at 12:37 pm

      Thanks so much!

      Reply
  21. Rachel Ritlop says

    May 23, 2017 at 8:40 pm

    YUMMY! This looks so great! I love avocados and cucumbers, such a great mix.

    Reply
    • Sharon says

      May 24, 2017 at 12:37 pm

      Thanks so much! You can’t beat creamy and crunchy together. Yum!

      Reply
  22. Robin says

    May 23, 2017 at 6:44 pm

    Omg, this sounds SO good – especially the dressing! Just bookmarked this to make ASAP this summer!

    Reply
    • Sharon says

      May 24, 2017 at 12:38 pm

      I looooove the dressing. I was eating it with everything that week when I made it. Hope you love it too!

      Reply
  23. Melissa Chee says

    May 23, 2017 at 5:24 pm

    This salad looks absolutely delicious!!! 🙂

    Reply
    • Sharon says

      May 24, 2017 at 12:38 pm

      Thanks so much!

      Reply
  24. Sofia says

    May 23, 2017 at 4:51 pm

    Mouth watering! I love avocados in every possible meal )) but this one is really good, i should try this for sure! Thank you for sharing!

    Reply
    • Sharon says

      May 24, 2017 at 12:39 pm

      Haha me too! I’ve been eating it with just some cilantro and salt for snacks. So yummy!

      Reply
  25. Jenna Urben says

    May 23, 2017 at 3:46 pm

    This recipe looks so yummy and fresh! I can’t wait to try it, saving for later.

    Reply
    • Sharon says

      May 24, 2017 at 12:39 pm

      Thanks so much!

      Reply
  26. Julie Hood says

    May 23, 2017 at 1:09 pm

    I’m the same way–raised on basics (and that’s basicallyyy what I cook now haha.) This is a great recipe to help me branch out!

    Reply
    • Sharon says

      May 24, 2017 at 12:40 pm

      Haha it’s never too late to try new things. Let me know the next time you branch out!

      Reply
  27. Erin Nicole says

    May 23, 2017 at 1:08 pm

    This seriously looks so delicious!!! I need to try that cilantro ranch dressing asap!

    Reply
  28. Theresa says

    May 23, 2017 at 12:40 pm

    This is genious! I am dropping everthing right now and heading to the supermarket. Only need the cilantro! Thanks for sharing, I love trying new salad recipes!
    Love from Austria,
    Theresa | http://www.primetimechaos.com

    Reply
    • Sharon says

      May 24, 2017 at 12:40 pm

      Yay! So glad this recipe inspired you to make it right away! Let me know how you liked it!

      Reply
  29. Lynn Woods says

    May 23, 2017 at 11:26 am

    Yum! This looks so good. I could eat avocados all day.

    Reply
  30. Ayana Pitterson says

    May 23, 2017 at 10:48 am

    YUMMM, and WOW! This looks amazing. Best of all, very easy to make. I have placed myself on a 30 day salad for lunch diet and absolutely would make this in a heart beat. Pinning!

    Thrifting Diva
    http://www.thriftingdiva.com

    Reply
    • Sharon says

      May 24, 2017 at 12:41 pm

      Yesss! This is perfect for you, then!!

      Reply
  31. Emily says

    May 23, 2017 at 10:48 am

    This looks so delicious. Perfect for a summer BBQ or a summer lunch. Salad season is just around the corner.

    Reply
    • Sharon says

      May 24, 2017 at 12:41 pm

      So true!

      Reply
  32. Mei says

    May 23, 2017 at 10:37 am

    This look really good. I am currently on vacation and these ingredients are in my fridge. I will try to make this later. Thank you

    Reply
  33. Catherine Short says

    May 23, 2017 at 10:16 am

    I love everything about this salad. I recently picked up Trader Joe’s frozen charred corn and really liked it! It’s a nice compromise when you don’t have a grill.

    Reply
    • Sharon says

      May 24, 2017 at 12:42 pm

      My friend told me about that corn!! I haven’t tried it yet but I will definitely be using it when I want this in the winter, but it’s too cold to grill out.

      Reply
  34. Theresa Bailey says

    May 23, 2017 at 10:02 am

    This made me so hungry that I’m going into my kitchen to recreate this now for lunch!

    Reply
    • Sharon says

      May 24, 2017 at 12:42 pm

      Yay! I did my job, then 🙂

      Reply
  35. Rebekah | My Circus My Monkeys says

    May 23, 2017 at 9:49 am

    OMG, this looks divine. And the dressing sounds amazing! I may have to make that to put on normal salads, too!

    Reply
    • Sharon says

      May 24, 2017 at 12:42 pm

      That’s exactly what I do! It’s even perfect with just some plain lettuce and nothing else!

      Reply
  36. Marie, Mamma's Cooking says

    May 23, 2017 at 9:11 am

    This looks delicious!! I am also not a big fan of red onions in salad but pickling them sounds like a great idea! I will definitely have to try this. A perfect summer salad!

    Reply
    • Sharon says

      May 24, 2017 at 12:43 pm

      I am right there with you – red onions are not my fave. But I think you’ll like them once they’re pickled 😉

      Reply
  37. Harmony, Momma To Go says

    May 23, 2017 at 7:59 am

    This looks so amazing! I love avocado and I’ve never made my own ranch but I want to try it!

    Reply
  38. shan says

    May 23, 2017 at 7:54 am

    This looks incredible. Healthy + lots o’ flavor! 😉

    The How-to Guru

    Reply

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  5. Easy Homemade Refrigerator Pickles says:
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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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