Charred Corn Avocado Salad with Roasted Red Onions

why make this recipe

Charred Corn Avocado Salad with Roasted Red Onions is a fresh and vibrant dish perfect for any meal. It’s not only healthy but also colorful and packed with flavor. The sweet charred corn pairs beautifully with creamy avocado, and the roasted red onions add a savory note. This salad is excellent for summer cookouts, picnics, or as a healthy side at dinner.

how to make Charred Corn Avocado Salad with Roasted Red Onions

Ingredients

• 2 red onions
• 2 tbsp olive oil (divided)
• 3 ears of corn
• 200 g red grape tomatoes
• 200 g yellow grape tomatoes
• 1 avocado
• ¼ bunch cilantro (coriander)
• Salt (to taste)
• Pepper (to taste)
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Directions

Salad

1. Preheat the grill or a grill pan over medium-high heat.
2. Peel the red onions and slice them into thick rounds.
3. Brush the onions and corn with 1 tablespoon of olive oil and season with salt and pepper.
4. Grill the onions for about 6-8 minutes until they are soft and slightly charred. Grill the corn for about 10 minutes, turning until it is charred all over. Remove from heat and let cool.
5. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.
6. Slice the grilled onions into smaller pieces and add them to the bowl.

Salad Dressing

1. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.

Assembly

1. Halve the grape tomatoes and add them to the bowl.
2. Dice the avocado and gently fold it into the mixture.
3. Chop the cilantro and sprinkle it over the salad.
4. Drizzle the salad dressing over the entire mix and toss gently to combine.

how to serve Charred Corn Avocado Salad with Roasted Red Onions

Serve this salad chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed on its own as a light lunch. Garnish with extra cilantro for a pop of color and flavor.

how to store Charred Corn Avocado Salad with Roasted Red Onions

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within a day, as the avocado can brown and affect the salad’s appearance.

tips to make Charred Corn Avocado Salad with Roasted Red Onions

• Use fresh corn for the best flavor. If corn is out of season, frozen corn can be used instead, but it may not have the same charred taste.
• Make the dressing in advance to let the flavors meld together before adding it to the salad.
• For extra crunch, consider adding chopped nuts or seeds.

variation

You can add other ingredients to the salad, like black beans, jalapeños for heat, or cheese like feta or goat cheese for added flavor.

FAQs

1. Can I use canned corn instead of fresh corn?
Yes, you can use canned corn, but try to drain it well and consider briefly sautéing it to enhance the flavor.

2. How can I make this salad vegan?
The salad is already vegan, but ensure the Dijon mustard you use is vegan as some may contain honey.

3. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately and mix them together shortly before serving to keep the avocado fresh and the salad crisp.

Charred Corn Avocado Salad with Roasted Red Onions

A fresh and vibrant salad featuring sweet charred corn, creamy avocado, and savory roasted red onions, perfect for summer cookouts or as a healthy side dish.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 220

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 2 pieces red onions Peeled and sliced into thick rounds.
• 3 ears corn Fresh corn preferred for the best flavor.
• 200 grams red grape tomatoes Halved before adding to the salad.
• 200 grams yellow grape tomatoes Halved before adding to the salad.
• 1 piece avocado Diced and gently folded into the salad.
• ¼ bunch cilantro (coriander) Chopped to sprinkle over the salad.
• Salt To taste.
• Pepper To taste.

Salad Dressing

• 2 tablespoons olive oil Additional for dressing.
• 2 teaspoons lemon juice
• 1 tablespoon Dijon mustard Ensure it’s vegan if needed.
• 1 tablespoon maple syrup

Method

 

Preparation

1. Preheat the grill or a grill pan over medium-high heat.
2. Peel the red onions and slice them into thick rounds.
3. Brush the onions and corn with 1 tablespoon of olive oil and season with salt and pepper.

Grilling

1. Grill the onions for about 6-8 minutes until they are soft and slightly charred.
2. Grill the corn for about 10 minutes, turning until it is charred all over.
3. Remove from heat and let cool.

Salad Assembly

1. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.
2. Slice the grilled onions into smaller pieces and add them to the bowl.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
4. Halve the grape tomatoes and add them to the bowl.
5. Dice the avocado and gently fold it into the mixture.
6. Chop the cilantro and sprinkle it over the salad.
7. Drizzle the salad dressing over the entire mix and toss gently to combine.

Notes

Serve this salad chilled or at room temperature. Garnish with extra cilantro for a pop of color and flavor. Store any leftovers in an airtight container in the refrigerator; it’s best enjoyed within a day to prevent the avocado from browning.