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

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

This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Keep the dressing separate to prevent sogginess.

Add protein like grilled chicken or shrimp for a complete meal.

Crumbled feta or cotija cheese adds a delightful creamy, salty element to this salad.

Spice it up with jalapeños or chili flakes for extra heat.