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Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This grilled avocado and smoky corn salad offers a contemporary, vegetarian twist on the classic Caesar. By charring the avocados and corn on a hot griddle pan or barbecue, you introduce a deep, smoky complexity that perfectly complements the crisp romaine lettuce. The dressing swaps traditional anchovies for spicy chipotle chillies in adobo, providing a rich heat that lingers beautifully on the palate alongside the zesty lime and savoury parmesan.

Ideal for a light summer lunch or a sophisticated side dish at a garden party, this recipe is as nutritious as it is flavourful. The healthy fats from the avocado and the fibre-rich sweetcorn make it a satisfying standalone meal, while the punchy dressing ensures every bite is full of character. Serve it immediately while the grilled elements are still warm for the best contrast in texture and temperature.

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Ingredients for Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

  • 60ml grated parmesan

  • 120ml extra-virgin olive oil

  • 60ml fresh lime juice

  • 1 teaspoon minced garlic

  • 1 tablespoon minced canned chipotle chillies in adobo

  • 45ml vegetable oil

  • 2 ears of corn, shucked

  • 2 firm-ripe 6-to 230g avocados, halved and pitted but not peeled

  • 1 head cos (450g ), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

How to make Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoons each of salt and pepper.

Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoons each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.

Peel avocados and thinly slice. Cut corn kernels from cobs.

Toss cos with dressing and serve topped with avocado and corn.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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