Maggie Monday: Grilled Corn, Avocado and Tomato with Honey Lime Dressing

There is so much that floats around Facebook but I really don’t see many recipes. I guess, other than Maggie and one or two more, I don’t have many friends that cook a lot. I guess I get to be that person for them. Here’s Maggie with her latest Facebook find…

Yep. Another Facebook Recipe. This one had no source, so I sadly cannot credit it properly. Thank you to whomever posted it first. You are loved.

I’ll eat anything that has avocado in it. Add tomatoes and cilantro, and I could die happy. This looks good (as long as you are gentle with the avocados!) and the taste is amazing! It is fresh, healthy, and on the sweet side. All of these flavors are perfect together. I added salt to cut some of the sweetness of the honey lime dressing; which I will make again and use on other salads. It is sooooooo good!

I was preparing this to take to a party, and my future daughter-in-law snagged a bowl to “taste test” for the guests. It got high passing marks!

This was very easy, and a great fresh take along to summer parties. It will also please the vegetarians at cookouts who get stuck with the veggie platter from the grocery store. SCORE for the vegetarians this summer!

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Grilled Corn, Avocado and Tomato with Honey Lime Dressing  

What you need:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing
Juice of 1 lime
3 tbsp olive oil
1 Tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

What you do:

Remove husks from corn and grill over medium heat for about 15 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.


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Categories: appetizer, Grilled, Guest-Maggie, kosher, Low Carb, Picnic, Salad, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

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2 Comments on “Maggie Monday: Grilled Corn, Avocado and Tomato with Honey Lime Dressing”

  1. June 23, 2014 at 12:01 pm #

    What a wonderful, easy dish for Summer! Thanks for the recipe.


  2. isabella
    August 31, 2014 at 2:01 pm #

    Looks so yummy and easy! Can’t wait to try it!


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