Grilled Corn and Avocado Salad with Harissa Ranch (2024)

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Grilled Corn and Avocado Salad with crispy chickpeas and Harissa Ranch Dressing. This summer-fresh salad is full of satisfying textures and bold flavors for a hearty, healthy lunch.

With its bright flavors and tempting array of textures, this summer salad will become a staple. And thanks to its nutritious ingredient lineup, you can feel great about enjoying it on repeat.

Much like my Fiesta Avocado Corn Salad, this recipe leans on simple, fresh ingredients with big flavor impact. The combination of sweet, crunchy corn with creamy avocado and crispy chickpeas is the ultimate salad trio.

The Harissa Ranch Dressing, however, is what really takes things over the top.

The combination of herb-y, zesty ranch paired with smoky-sweet harissa is a match made in heaven. I strongly suggest double batching the dressing to keep on hand throughout the week.

How to Make Corn and Avocado Salad

Crispy chickpeas stand in for croutons to add satisfying crunch to each bite. They also pump up the protein of the salad, making it a satisfying meal on its own.

The Ingredients

• Corn: Sweet corn is one of summer’s greatest pleasures. I use using fresh ears of corn, however you can also use frozen fire-roasted corn in a pinch. Grill the corn on an outdoor grill or over the flames of a gas stovetop.
• Avocado:Because of its cool, creamy texture, avocado is the perfect complement to sweet corn. Plus, it’s a highlynutritiousfruit, offering potassium, fiber, and healthy fats to make the salad more satisfying.
• Romaine: Chopped romaine is crisp and crunchy – the perfect summer salad base.
• Cheese: I prefer using queso fresco or cotijacheese (a Mexican cheese made from cow’s milk), which are delightfully salt and crumbly. Alternatively, you can use crumbled feta or goat cheese.
• Chickpeas: Budget-friendly, plus a fab source of fiber and plant protein. Be sure todrain, rinse, and dry the chickpeas before roasting to get them extra-crispy.
• Red Onion: Their zesty bite adds dimension to each spoonful.
• Harissa: A North African spice paste that looks like a mix between tomato paste and tomato sauce. Harissa has a slightly smoky spiciness with bright acidity and earthy undertones.
• Yogurt + Mayo: Using a mix of full-fat Greek yogurt and mayonnaise is the perfect balance of creamy richness and tangy flavor.
• Herbs: A mix of fresh dill and chives lend the classic herbaceous ranch flavor.
• Spices: I love using paprika and cumin to spice the chickpeas, however the spice options are endless. You can also toss it some chili powder, za’atar, and garlic powder.

The Directions

Step 1: Season and Roast the Chickpeas

Preheat oven to 400ºF. Drain and rinse chickpeas, and pat them try with a paper towel. Spread on a rimmed baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.

Bake for 30 minutes, shaking the pan halfway through.

Step 2: Prepare Harissa Ranch Dressing

In a medium bowl, combine Greek yogurt, mayonnaise, harissa, lemon juice, dill, chives, garlic powder, onion powder, salt and pepper; whisk to combine.

Step 3: Combine all Ingredients

In a large bowl, combine chopped romaine, corn, avocado, red onion, and cheese. Add half of chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.

How to Grill Corn for Corn Salad

• In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking.
• On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for10 to 12 minutes, turning occasionally, until kernels are lightly charred.
• Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.

Once cool enough to handle, cut corn kernels from cob.

Recipe Variations

• Black Bean Corn Avocado Salad: Omit the chickpeas and toss salad with 1 can of rinse and drained black beans instead.
• Chicken Avocado Corn Salad: Omit chickpeas and add 1 to 2 cups of shredded rotisserie chicken instead.
• Corn and Avocado Tomato Salad: Reduce corn to 1 cob and add 1 cup of halved cherry tomatoes to the mix!

Make-Ahead and Storage Tips:

• Make-Ahead: The Harissa Ranch Dressing can be made up to 5 days ahead. Store in covered jar or container in the refrigerator.
• Store: The salad is best enjoyed the day of. If you do store leftovers, note that the avocado will brown slightly and the chickpeas will soften, however it will still taste delicious.

More Corn Salad Recipes to Try:

Creamy Macaroni Salad with Corn and Arugula

Peach and Corn Quinoa Salad with Cilantro Ranch

Fiesta Avocado Corn Salad

If you give try this corn and avocado salad, snap a pic and tag #dishingouthealth so I can see your creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along onFacebookandPinterest for the latest recipe updates.