Charred Corn Avocado Salad with Roasted Red Onions Recipe
This vibrant Charred Corn Avocado Salad with Roasted Red Onions combines smoky, sweet, and fresh flavors for a refreshing and nutrient-packed dish. Roasted red onions add a caramelized depth, while charred corn brings a subtle smokiness. The salad is finished with creamy avocado, juicy grape tomatoes, and a tangy, slightly sweet dressing made with Dijon mustard and maple syrup, making it perfect as a light meal or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Black pepper, to taste
Salad Dressing
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Roast the Onions: Preheat your oven to 425°F (220°C). Peel and cut the red onions into wedges, then toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 25-30 minutes, turning halfway through, until they are tender and caramelized.
- Char the Corn: While the onions are roasting, heat a grill pan or stovetop grill over medium-high heat. Husk the corn and remove all silk. Brush the corn with the remaining 1 tablespoon of olive oil. Grill the corn, turning occasionally, until all sides are charred and slightly blackened, about 8-10 minutes. Let it cool, then cut the kernels off the cob.
- Prepare the Tomatoes and Avocado: Rinse the red and yellow grape tomatoes and slice them in halves. Peel and dice the avocado. Roughly chop the cilantro.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 2 teaspoons lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon maple syrup until emulsified.
- Assemble the Salad: In a large bowl, combine the roasted onions, charred corn kernels, halved tomatoes, diced avocado, and chopped cilantro. Pour the dressing over the salad and gently toss to combine. Season with salt and black pepper to taste.
- Serve: Serve immediately to enjoy the fresh textures, or chill for 10-15 minutes to meld flavors before serving.
Notes
- For an extra smoky flavor, use fresh corn on the cob and char it directly on an open flame if possible.
- If fresh corn is not available, frozen corn can be used but it won’t have the same charred taste.
- To keep avocado from browning, toss it with a squeeze of lemon or lime juice.
- This salad is excellent as a side dish for grilled meats or as a light vegan-friendly meal.
- Adjust maple syrup in the dressing to your preferred sweetness level.
