There is something truly magical about the combination of smoky, sweet corn and creamy avocado, especially when enhanced by the deep, caramelized notes of roasted red onions. The Charred Corn Avocado Salad with Roasted Red Onions Recipe brings together vibrant colors, fresh textures, and a burst of flavors that dance on your palate with every bite. Whether you’re looking for a refreshing side for a summer barbecue or a light, satisfying meal, this salad is a celebration of simple, wholesome ingredients done right.

Ingredients You’ll Need

Three ears of corn with green husks partially peeled back showing bright yellow kernels, lying together with long silky corn threads and fibrous ends visible, all placed on a dark textured surface changed to a white marbled texture. The corn's layers include pale green outer husks, light green inner leaves, soft beige silk strands, and smooth, bright yellow kernels arranged in neat rows. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of fresh, easy-to-find ingredients, each bringing its own unique contribution to the overall flavor profile. From the natural sweetness of corn to the creamy richness of avocado and the tangy brightness of a homemade dressing, you’ll find every component perfectly balanced.

2 red onions: Perfect for roasting to add a sweet, mellow depth.
2 tbsp olive oil, divided: Adds smoothness and helps with caramelization when roasting.
3 corn ears: Use fresh corn for the best charred flavor and juicy kernels.
200 g red grape tomatoes: Bring vibrant color and juicy bursts of sweetness.
200 g yellow grape tomatoes: Add a lovely color contrast and even more sweetness.
1 avocado: Creamy texture that balances the crisp and charred flavors.
¼ bunch cilantro, coriander: A fresh herbaceous note that brightens the salad.
Salt, to taste: Enhances all the flavors in the salad.
Pepper, to taste: Adds a gentle hint of heat.
2 tbsp olive oil (for dressing): Forms the base of the tangy, slightly sweet dressing.
2 tsp lemon juice: Provides acidity that lifts the entire dish.
1 tbsp Dijon mustard: Adds a subtle sharpness and depth.
1 tbsp maple syrup: Balances acidity with a touch of natural sweetness.

How to Make Charred Corn Avocado Salad with Roasted Red Onions Recipe

Step 1: Roast the Red Onions

Begin by peeling and slicing the red onions into thick rounds. Toss them lightly in 1 tablespoon of olive oil and season with a pinch of salt. Spread them on a baking sheet and roast at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until they become tender, caramelized, and irresistibly fragrant. This step infuses the onions with a sweet, smoky depth that forms the backbone of the dish.

Step 2: Char the Corn

While the onions roast, remove the husks and silk from the ears of corn. Heat a grill pan or outdoor grill to medium-high heat and brush the corn with the remaining 1 tablespoon of olive oil. Place the corn directly on the grill and turn every few minutes until the kernels are charred in spots and cooked through, about 10-12 minutes. Once charred and fragrant, allow the corn to cool before slicing off the kernels into a bowl.

Step 3: Prepare the Tomatoes, Avocado, and Cilantro

Rinse and halve both the red and yellow grape tomatoes to add bursts of juicy sweetness and colorful contrast. Dice the avocado just before mixing to maintain its creamy texture and prevent browning. Roughly chop the cilantro to release its fresh, citrusy aroma. These fresh elements lift the salad and provide balance to the roasted ingredients.

Step 4: Make the Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, 2 teaspoons lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon maple syrup until smooth and emulsified. This dressing adds a delightful tang and subtle sweetness that perfectly complements the smoky vegetables and creamy avocado.

Step 5: Combine All Ingredients

In a large mixing bowl, gently toss together the charred corn kernels, roasted red onions, grape tomatoes, avocado, and cilantro. Drizzle with the prepared dressing and then season with salt and pepper to taste. Toss lightly once more to evenly coat everything with the dressing. The salad should look vibrant, fresh, and ready to make you smile with every bite.

How to Serve Charred Corn Avocado Salad with Roasted Red Onions Recipe

The image shows a colorful salad on a big round white plate placed on a white marbled surface with a gray and white cloth underneath. The salad has many layers including bright yellow grilled corn pieces with char marks, red cherry tomato halves, chunks of creamy green avocado, and thick wedges of purple onion. There are also small green cilantro leaves scattered on top. A woman's hand is holding a gold spoon that lifts a mix of all these colorful ingredients. In the background, there are small bowls with green herbs and coarse ground salt. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance this salad with a sprinkle of crumbled feta or cotija cheese for a creamy, salty contrast. Fresh lime wedges on the side invite guests to add a citrusy twist. For a little kick, add thinly sliced jalapeños or a dash of smoked paprika to intensify the smoky flavor notes.

Side Dishes

This salad shines alongside grilled chicken, fish tacos, or even as a bright addition to a hearty quinoa bowl. It can also stand alone as a light, nutritious lunch or dinner for those craving fresh and wholesome flavors that satisfy without heaviness.

Creative Ways to Present

Serve the salad in hollowed-out avocado shells or small mason jars for a delightful presentation at parties. Layer it with other complementary ingredients like black beans or cooked farro for a more substantial meal. You can also turn it into a vibrant topping for toasted artisan bread to create refreshing crostini.

Make Ahead and Storage

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so add a squeeze of lemon juice before storing to slow down oxidation.

Freezing

This salad is best enjoyed fresh because the texture of avocado and roasted onions doesn’t freeze well. For the charred corn, you can freeze the kernels separately if needed, but fresh corn flavor is unbeatable in this dish.

Reheating

Reheating is generally not recommended for this salad as it’s best served chilled or at room temperature. If you want to warm the roasted onions, do so gently in a skillet, then add them back to the salad just before eating.

FAQs

Can I use frozen corn instead of fresh?

Fresh corn is preferred for the best sweetness and texture, but if you use frozen corn, thaw and pat it dry before charring to achieve a similar smoky flavor.

Is there a substitute for maple syrup in the dressing?

You can substitute maple syrup with honey or agave nectar; both will add the necessary sweetness with slight variations in flavor.

Can I prepare this salad vegan?

Absolutely, the recipe as given is vegan-friendly. Just skip any cheese garnishes or replace them with a plant-based alternative if desired.

What if I don’t have a grill for charring the corn?

You can achieve similar results on a stovetop grill pan or under a broiler. Just watch carefully to avoid burning while getting those lovely char marks.

How do I keep the avocado from turning brown?

Toss the avocado with lemon juice as soon as it’s cut. Preparing the avocado last and mixing gently helps maintain its fresh green color.

Final Thoughts

If you’re craving a salad that’s bursting with color, flavor, and a perfect harmony of textures, the Charred Corn Avocado Salad with Roasted Red Onions Recipe is an absolute must-try. It’s fresh, vibrant, and feels like a sunny day on a plate. Once you taste this beautiful blend of smoky, sweet, creamy, and tangy, it’s sure to become one of your favorite go-to salads to impress friends or simply brighten an everyday meal.

Charred Corn Avocado Salad with Roasted Red Onions Recipe