Charred Corn Avocado Salad with Roasted Red Onions

Charred Corn Avocado Salad with Roasted Red Onions is a vibrant dish brimming with flavor and texture. Ready in just 30 minutes, this salad brings together smoky charred corn, creamy avocado, and sweet roasted red onions, making it a delightful side or a light meal. It works so well because the contrasting textures harmonize beautifully, complemented by a tangy dressing that pulls everything together.

This recipe is perfect for summer gatherings or as a refreshing addition to any lunch or dinner. You can easily prepare the ingredients ahead of time and store them separate until you’re ready to serve.

Why You’ll Love This Recipe

• The charred corn adds a smoky depth and crunch.
• The avocado provides a creamy texture that balances the salad.
• Roasted red onions bring a sweet and savory element.
• It’s quick to prepare, making it ideal for weeknight meals.

What You’ll Need

Gather the following ingredients to create this delicious salad.

For the Salad

• 2 red onions, cut into wedges
• 2 tbsp olive oil (divided)
• 3 corn (cobs), husked
• 200 g red grape tomatoes, halved
• 200 g yellow grape tomatoes, halved
• 1 avocado, diced
• ¼ bunch cilantro (coriander), chopped
• salt (to taste)
• pepper (to taste)

For the Dressing

• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Note: Use fresh corn for the best flavor.

Substitutions & Swaps

• Red onion → Sweet onion
• Olive oil → Avocado oil
• Maple syrup → Honey
• Fresh cilantro → Parsley

How to Make It

Follow these simple steps to create your salad.

Sauté the onions

Heat 1 tablespoon of olive oil in a skillet over medium heat and add the red onions. Sauté for about 10 minutes until softened and caramelized, stirring occasionally.

Char the corn

While the onions are cooking, grill the corn cobs on a hot grill for about 5-7 minutes, turning occasionally until charred. Remove from heat and let cool slightly, then slice the kernels off the cob.

Prepare the vegetables

In a large bowl, combine halved red and yellow grape tomatoes, diced avocado, cilantro, and charred corn. Season with salt and pepper to taste.

Make the dressing

In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and maple syrup until well combined.

Combine and serve

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the avocado will brown.
Reheat: Not applicable; best served cold.

Tips for Best Results

• Use fresh corn for a sweeter flavor.
• Allow the onions to caramelize fully for added sweetness.
• Adjust the dressing to your preference; add more lemon for tang.
• Toss the salad gently to avoid mashing the avocado.

Serving Suggestions

• Pair with grilled chicken for a balanced meal.
• Serve as a refreshing side at barbecues or picnics.
• Enjoy with tortilla chips for a unique appetizer.