Charred Corn Avocado Salad with Roasted Red Onions

Why You’ll Love This Recipe

This salad brings together vibrant ingredients with a smoky depth from the charred corn and roasted onions. The sweetness from the corn and maple syrup balances the acidity of the lemon juice and Dijon mustard. Every bite is a delightful mix of textures and flavors, from the creamy avocado to the crisp vegetables. It’s a crowd-pleasing dish that works well as a light meal or a side dish for any occasion. Plus, it’s quick and simple to prepare!

Ingredients

Salad

• 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

Salad Dressing

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the grill or a grill pan over medium-high heat.
2. Peel the red onions and cut them into thick rings. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions for 4-5 minutes on each side until charred and tender. Remove and set aside to cool.
3. Brush the corn with the remaining olive oil and season with salt and pepper. Grill the corn for 6-8 minutes, turning occasionally, until lightly charred and cooked through.
4. While the vegetables are grilling, slice the tomatoes in half and set them aside.
5. Once the corn is done, allow it to cool slightly. Cut the kernels off the cob and set aside.
6. Slice the avocado and roughly chop the cilantro.
7. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, and maple syrup in a small bowl.
8. Once the red onions have cooled, chop them into smaller pieces.
9. In a large bowl, combine the charred corn, grilled onions, tomatoes, avocado, and cilantro.
10. Drizzle with the dressing, season with salt and pepper to taste, and gently toss until everything is well coated.

Servings and Timing

• Servings: 4-6 servings
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Variations

• Add protein: For a more filling meal, consider adding grilled chicken, shrimp, or even black beans for a plant-based option.
• Cheese: Crumbled feta or cotija cheese adds a creamy, salty element that pairs well with the other ingredients.
• Spice it up: If you like a bit of heat, add diced jalapeños or a pinch of chili flakes to the dressing for an extra kick.
• Grill the tomatoes: For more smoky flavor, you can grill the tomatoes for a minute or two to enhance their taste.

Storage/Reheating

• Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. If storing, keep the dressing separate to prevent the salad from becoming soggy.
• Reheating: Since this salad is served cold, it doesn’t require reheating. Just toss it with fresh dressing if it needs a little refreshment before serving.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just make sure to thaw and drain it before grilling or sautéing.

2. How do I pick the right avocado for this salad?

Look for avocados that are slightly soft but not mushy. A ripe avocado will be easy to slice and won’t turn brown quickly when mixed into the salad.

3. Can I use a different type of onion instead of red onions?

Yes, yellow onions or sweet onions can be used, though they may not have the same sweetness as red onions.

4. Can I make the dressing in advance?

Yes, you can make the dressing ahead of time and store it in the fridge for up to a week.

5. Can I add other vegetables to this salad?

Absolutely! Feel free to add cucumbers, bell peppers, or any other vegetables you enjoy.

6. How do I keep the salad from getting soggy?

To prevent the salad from becoming soggy, store the dressing separately and mix it in just before serving.

7. Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

8. Can I prepare this salad for meal prep?

This salad can be prepped ahead of time, but it’s best to store the dressing separately and add it just before serving to keep the ingredients fresh.

9. What’s the best way to grill corn?

Grill the corn over medium-high heat for about 6-8 minutes, turning it frequently, until it’s evenly charred and cooked through.

10. Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan works great for this recipe and can be used indoors if you don’t have access to an outdoor grill.

Conclusion

This Charred Corn Avocado Salad with Roasted Red Onions is a delicious, vibrant dish that’s perfect for summer meals, barbecues, or even meal prep. The combination of smoky charred corn, creamy avocado, sweet tomatoes, and tangy dressing makes it a refreshing and satisfying option for any occasion. Whether served as a side or a main, this salad is sure to become a favorite!

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