Bright, crunchy, and creamy all at once, this Salad with Grilled Corn, Avocado, and Stone Fruit is as easy to throw together as it is a pleasure to eat. Served atop a bed of peppery arugula and garnished with salty queso panela, crunchy pepitas, and a sweet-tangy honey-lime dressing, my favorite new grilled salad is ready for eating in under 20 minutes and simply screams “SUMMER!”

large serving platter of salad with grilled corn, avocado, and stone fruit garnished with queso panela.

About This Recipe

I’m gonna let you in on a little secret: sometimes I just don’t feel like cooking. You might think I wake up whistling Dixie as I skip down the stairs, excited to open the fridge and come up with something magical to make for dinner, but that couldn’t be farther from the truth. There are days I stare in my fridge and can’t think of a thing to make. And here’s another shocker – I dread grocery shopping. Crazy, I know.

The first time I threw this salad with grilled corn and fruit together, it was all by happenstance. It was one of those days I couldn’t bear to turn on the stove. All the ingredients in this salad were already sitting on my kitchen counter just begging to mingle together. And amigos? It’s honestly one of the best salads I’ve ever created.

slices of avocado on a cast iron grill pan getting grilled.

Grilling sweet corn and stone fruit helps to concentrate the natural sugars in them, enhancing their sweetness. Avocado takes similarly well to the grates, taking away gorgeous char marks and a faint smoky flavor to match. Pile all that on a bed of peppery arugula with some salty, creamy cheese and crunchy pepitas, and you have the basis for the best entrée salad around.

But the real star of the show is my sweet and tangy honey-lime dressing. Flavored with bright lemon, sweet honey, smoky ancho chiles, the beloved Mexican chili-lime salt known as Tajin, and a handful of fresh mint, you’ll want to pour this liquid gold over every summer salad from now on.

Ingredients & Substitutions

You don’t need much to make the minty, chili-laced honey-lime dressing. In fact, I’d bet you already have most of the ingredients on hand! Here’s what you’ll want to grab:

  • Extra Virgin Olive Oil – For the best flavor, try to go with cold-pressed oil.
  • Lemon – Fresh is always the tastiest when it comes to citrus juice. To get the most juice out of the fruit, give it a firm roll on the countertop for 10-15 seconds before cutting it open.
  • Honey – I always recommend seeking out local honey, for a few reasons. First, it just tastes better! The mass-produced kind loses out on a lot of the complexity. Second, you’re supporting local pollinators, as well as the local economy. I call that a win-win-win.
  • Kosher Salt – If you are using a different type of salt, please check this conversion chart for proper measurement.
  • Ancho Chile Pepper – More smoky than spicy, ancho is one of my favorite chiles. If you don’t have any on hand, try swapping in regular chili powder with a pinch of red pepper flakes.
  • Tajin – If you’ve never tried this lime-chile salt before, let me tell you: this stuff is the bee’s knees. Try using it to rim your margaritas, add flavor to paletas, or create a refreshing summer fruit platter.
  • Fresh Mint – Make sure to grab enough to make a big batch of mojitos while you’re at it.
slices of peaches getting grilled on a grill pan.

This grilled corn, peach, and arugula salad is basically just a bowlful of farmer’s market deliciousness. Here’s what I used:

  • Peaches & Apricots – Any stone fruit will do, though! Nectarines, plums, mangoes, or even cherries would be delicious. If you’re using smaller fruit, consider threading them on a skewer or using a grill basket to prevent them from falling through the cracks.
  • Avocado – Make sure your avocados are *just* ripe or they’ll be too soft to stand up to the grill.
  • Corn – During the summer months, I prefer to roast my corn directly on the grill while it’s still on the cob. You can also opt to use frozen corn that you char in a cast-iron skillet if you prefer. Pro Tip: Cast-iron cookware can be put right on the grill, meaning you don’t have to turn your oven on at all.
  • Baby Arugula – Any green will work here, but I love the mild peppery flavor and gorgeous wispy leaves of arugula. Other options include baby spinach, watercress, or mixed greens.
  • Panela Queso – Mild, crumbly, and slightly tangy, queso panela is one of my favorites. You can easily swap in queso Oaxaca, queso fresco, feta cheese, or omit.
  • Pepitas – Plain ol’ toasted pumpkin seeds are delicious, but if you’re feeling extra ambitious, try swapping in my Spicy Roasted Pepitas instead.

How to Make Salad with Grilled Corn, Avocado, and Stone Fruit

You’re going to love how quickly this summer salad comes together. Here’s how it’s done:

Step 1: Make Honey-Lime Dressing. Whisk together olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint.

hand brushing oil on corn while it's on the grill.

Step 2: Grill Fruit and Corn. Brush corn, sliced stone fruit, and avocado with dressing and grill on grill rack or griddle pan over medium-high heat until fruit is tender, but not mushy. Set aside and cool.

close up of grilled stone fruits like peaches and plums.

Step 3: Assemble and Enjoy! Plate several handfuls of baby arugula on a serving platter. Top with grilled fruit, followed by cheese, toasted pepitas, and a drizzle of honey chili lime dressing. Serve immediately.

Drizzling dressing on a serving platter filled with salad with grilled corn, avocado, and stone fruit.

Optional Variations

This bright and cheerful summer salad with grilled corn and fruit is pretty perfect just the way it is, but there is always room for you to customize it to your liking. Here are a few ideas to get your wheels turning:

  • For a heartier alternative serve the grilled ingredients in a bowl with cooked quinoa (or your favorite grain) for a healthy, easy grain bowl.
  • Aside from the avocado, everything will keep well if you’d like to meal prep for a packed lunch!
  • Add some protein. I’d suggest using steak, lamb, ham, salmon, shrimp, or chicken.

Expert Tips

  • If you bought your stone fruit before it was fully ripe, not to worry! There’s a quick way to speed up the process: just place them in a paper bag, seal it as best you can, and wait for a day or two. This will also work for avocados.
  • Place sliced fruit perpendicular to the grates to avoid any losses when you’re grilling.
  • Meal prep by making the dressing up to a week in advance. Grilled fruits and corn will last for up to 3 days in the fridge. Avoid adding the avocado until you’re ready to eat, as it has a tendency to oxidize and turn an icky shade of brown once it is exposed to air.
salad with grilled corn, grilled avocado, and grilled stone fruit with salad claws.

Frequently Asked Questions

Do I have to boil the corn before I grill it?

Nope! While you’re welcome to if you prefer a softer kernel, I like a bit of crunch in my salad. I say skip the extra step and toss it right on the grill.

Can I make a vegan version of this salad?

Absolutely! Simply swap the honey out for either maple syrup or agave, then either use a plant-based cheese alternative or omit it altogether.

Is Tajin spicy or sweet?

Tajin is a chili-lime flavored salt, so it is mostly salty and citrusy, with just a hint of spice.

More Grilled Fruit & Veggie Recipes

hands using salad claws to get roasted and grilled corn salad with avocado, arugula, and peaches on a plate.

If you try this recipe for my Summer Salad with Grilled Corn, Avocado, and Stone Fruit, please be sure to rate and review it below!

Grilled Stone Fruit, Corn, and Avocado Salad

5 (1 rating)
The combination of grilled peaches, apricots, avocados, and roasted corn on a bed of baby arugula sprinkled with queso panel and pepitas, drizzled with a sweet and tangy dressing made with olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint is fresh and light.

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon Ancho chile pepper
  • ¼ teaspoon Tajin
  • 1 tablespoon minced fresh mint
  • 2 peaches, pitted, and sliced
  • 1 apricot, pitted and sliced
  • 1 avocado, pitted, peeled, and sliced
  • 2 ears corn, husks removed
  • 6 ounces fresh baby arugula
  • 1 cup crumbled panela queso or queso fresco
  • Pepita seeds, optional

Instructions 

  • Whisk together olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint.
  • Brush fruit and avocado with dressing and grill on grill rack or griddle pan over medium-high heat until fruit is tender, but not mushy. Set aside and cool.
  • Plate several handfuls of baby arugula on a serving platter. Top with grilled fruit, followed by cheese, toasted pepitas, and a drizzle of honey chili lime dressing. Serve immediately.

Notes

  • For a heartier alternative serve the grilled ingredients in a bowl with cooked quinoa (or your favorite grain) for a healthy, easy grain bowl.
  • Aside from the avocado, everything will keep well if you’d like to meal prep for a packed lunch!
  • Add some protein. I’d suggest using steak, lamb, ham, salmon, shrimp, or chicken.
Calories: 415.34kcal, Carbohydrates: 34.86g, Protein: 10.31g, Fat: 29.35g, Saturated Fat: 7.1g, Cholesterol: 21.05mg, Sodium: 543.47mg, Potassium: 763.89mg, Fiber: 7.19g, Sugar: 21.25g, Vitamin A: 1960.15IU, Vitamin C: 35mg, Calcium: 261.26mg, Iron: 1.68mg

Photography by Jenna Sparks
Originally published: August 2017.