One thing I loved most about the end of college was the summer barbecues that we’d have on our back porch.  Everyone would make something, but usually that something was a slab of meat for the grill.  Fortunately, they had me to take care of the side dishes.  I was never bothered: it’s what I love to do, anyway.  One of my biggest hits during those times was this warm avocado salad.  Filled with fresh summer ingredients while being quick and easy to make, it’s perfect for cookouts on a beautiful day.  It can easily fill the masses, so just increase each ingredient accordingly to make more.  For each additional person, I’d recommend adding two ears of corn, as you don’t actually get much when you scrape it off the cob.  So sit back and enjoy the heat (probably with a cold cocktail in hand)- Happy Summer, ya’ll!

Prep time: 2 minutes

Cook time: 2-3 minutes per each rotation of the corn (until charred nicely all-around), about 7-8 minutes


  • 1 avocado, chopped into small pieces
  • 4 corn on the cobs, charred over an open flame
  • 1 large handful of cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1 tbsp olive oil
  • 1 freshly squeezed lime
  • a small handful of fresh cilantro, chopped
  • salt and pepper, to taste


 Shuck your ears of corn before placing them on the hot barbecue.  Make sure to turn every two or so minutes to avoid burning, but allow for nice, equal charring on all sides.

Meanwhile, chop onion, tomatoes, cilantro, and avocado.  In a small bowl, mix olive oil and lime juice.  Stir and taste after every few pinches of lime juice to ensure that you achieve the acidity that you want in a dressing; I like mine quite citrusy.

Once your corn is finished, allow to cool for a few minutes before cutting the kernels from the cob.  Hold the cob upright and, using a sharp knife, drag the blade downward, removing all the kernels on each side.  Add the newly removed corn and other veggies to a bowl and mix lightly with your hands.  Dress with the olive oil and lime juice mix, then top with salt, pepper, and cilantro.  Lightly mix again and serve.

Yields 2 solid servings