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Avocado Corn Salad with Grilled Shrimp

This Avocado Corn Salad with Grilled Shrimp is fresh, colorful, and packed with sweet corn, creamy avocado, juicy grilled shrimp, and a bright homemade lime dressing. Perfect for cookouts, lunches, summer dinners, or meal prep, this refreshing dish combines everything people love about a classic fresh corn salad with smoky grilled shrimp and vibrant vegetables. Whether you’re searching for a healthy summer corn salad, a protein-packed meal, inspiration from chickpea avocado salad, or an easy homemade avocado corn salad, this recipe is full of fresh flavor and satisfying texture.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • For the Salad
  • 3 cups corn kernels fresh, canned, or grilled
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion diced
  • 1/4 cup chopped cilantro
  • 1 jalapeño diced (optional)
  • For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • Salt and black pepper to taste

Method
 

  1. In a bowl, toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
  2. Preheat grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side until pink and lightly charred.
  3. In a large bowl, combine corn, avocado, cherry tomatoes, red onion, cilantro, and jalapeño if using.
  4. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
  5. Pour dressing over the salad and toss gently to combine.
  6. Top salad with grilled shrimp and serve immediately.

Notes

  • Fresh grilled corn gives the best flavor for a true fresh corn salad.
  • Add chickpeas for a heartier chickpea avocado salad variation.
  • Use ripe but firm avocados for best texture.
  • Serve immediately for freshest flavor and color.
  • Store leftovers refrigerated for up to 2 days.