Charred Corn Avocado Salad with Roasted Red Onions

The smell of sweet, charred corn mingles with creamy avocado and tangy mustard dressing, creating a vibrant dish that brightens any table. This Charred Corn Avocado Salad with Roasted Red Onions is fresh, colorful, and incredibly quick to prepare, taking just around 30 minutes to finish. It wonderfully balances flavors and textures, making it an instant favorite for summer gatherings and picnics.

This recipe is perfect for those looking for a nutritious yet satisfying salad. It’s excellent for casual get-togethers or as a side dish for barbecued meals. For convenience, you can prepare the dressing a day ahead and store it separately for busy weeknights.

Why You’ll Love This Recipe

• The charred corn adds a smoky sweetness that enhances the dish.
• Creamy avocado offers a rich texture that contrasts beautifully with the crunch of fresh vegetables.
• Roasted red onions bring a depth of flavor that elevates the salad.
• Quick preparation makes it an ideal dish for spontaneous gatherings.

What You’ll Need

Gather these fresh ingredients before starting:

For the Salad

• 2 red onion, cut into wedges
• 3 corn, 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

Try using an alternative vinegar for a different dressing flavor.

Substitutions & Swaps

• Red onion: shallots or sweet onion
• Maple syrup: honey or agave syrup
• Dijon mustard: yellow mustard or whole grain mustard
• Corn: canned corn or frozen corn

How to Make It

Get ready to create a stunning salad with these simple steps:

Char the corn

Heat a grill or grill pan over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally until charred on all sides.

Roast the onions

In the same pan, add 1 tablespoon of olive oil and then place the red onion wedges. Roast for 8-10 minutes until they are tender and caramelized.{image_1}

Prepare the dressing

Whisk together 2 tablespoons of olive oil, lemon juice, Dijon mustard, and maple syrup in a small bowl until smooth and well combined.

Combine the salad

In a large bowl, mix the charred corn, roasted onions, red and yellow grape tomatoes, diced avocado, and cilantro. Season generously with salt and pepper.

Dress and serve

Pour the dressing over the salad mix and toss gently to combine all ingredients evenly.

How to Store It

Fridge: up to 2 days in an airtight container.
Freezer: no, fresh salad components don’t freeze well.
Reheat: not applicable; enjoy it cold.

Tips for Best Results

• Use fresh ingredients for the best flavor and texture.
• Let the salad sit for 10 minutes before serving to meld flavors.
• Adjust seasoning in the dressing according to your taste preference.

Serving Suggestions

• Pair it with grilled chicken or fish for a complete meal.
• Serve it as a refreshing side for a summer barbecue.
• Enjoy it at picnics or potlucks for a vibrant addition.

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