If you’re craving a salad that bursts with vibrant colors and bold flavors, you’re in for a treat with this Charred Corn Avocado Salad with Roasted Red Onions Recipe. This salad brings together the smoky sweetness of charred corn, the creamy richness of avocado, and the mellow tang of roasted red onions, all perfectly balanced with a bright, zesty dressing. It’s easy enough for a quick weeknight dinner yet impressive enough to serve at gatherings, delivering a mouthwatering experience in every bite.
Ingredients You’ll Need
The beauty of this Charred Corn Avocado Salad with Roasted Red Onions Recipe lies in its simplicity and freshness. Each ingredient plays a key role, whether contributing texture, color, or that irresistible depth of flavor. Here’s what you’ll gather to make this dish sing:
- 2 red onions: These bring a lovely sweetness once roasted, adding depth and softness to the salad.
- 3 ears of corn: Fresh corn, charred to perfection, adds smoky sweetness and a delightful crunch.
- 200 g red grape tomatoes: Their juicy burst brings freshness and a pop of vibrant color.
- 200 g yellow grape tomatoes: These add a sunny brightness and slightly different sweetness for balance.
- 1 avocado: Creamy and buttery, avocado rounds out the salad with luscious texture.
- ¼ bunch cilantro: Fresh cilantro imparts a fresh, citrusy herbal note that lifts every bite.
- 2 tbsp olive oil (divided): Used both for grilling and dressing, it ties everything together with richness.
- 2 tsp lemon juice: Adds a vibrant tang that wakes up the flavors beautifully.
- 1 tbsp Dijon mustard: Brings subtle sharpness and complexity to the dressing.
- 1 tbsp maple syrup: A touch of natural sweetness balances the acidity and smoky notes.
- Salt (to taste): Essential for seasoning and enhancing all the fresh ingredients.
- Pepper (to taste): Adds just a hint of spicy warmth to round out the flavors.
How to Make Charred Corn Avocado Salad with Roasted Red Onions Recipe
Step 1: Char the Corn and Roast the Red Onions
Start by heating your grill or a stovetop grill pan over medium-high heat. Brush the corn and sliced red onions with olive oil to prevent sticking and encourage beautiful caramelization. Pop the corn on the grill for about 10 to 15 minutes, turning occasionally until you see those gorgeous char marks and the sweet kernels start to turn golden. Let the onions take a bit longer—around 20 minutes—until they are tender and slightly caramelized. This step infuses a smoky depth that forms the heart of this salad’s flavor.
Step 2: Prepare the Vegetables
Once grilled, let the corn cool just enough to handle safely. Using a sharp knife, carefully slice the kernels off the cob and place them in a large mixing bowl. Chop the roasted onions into bite-sized pieces and add them alongside the corn. This mix of charred sweetness is where the flavor magic begins to come together.
Step 3: Add Tomatoes, Avocado, and Cilantro
Next, halve both the red and yellow grape tomatoes to create juicy bursts of freshness and add them to your bowl. Dice the avocado into creamy cubes and chop up the cilantro finely before tossing them in. These ingredients ensure every forkful has a beautiful balance of creamy, fresh, and herbaceous notes that complement the smoky base perfectly.
Step 4: Whisk the Dressing
In a separate smaller bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and maple syrup until emulsified. Season with salt and pepper according to your taste. This simple yet flavorful dressing adds a zesty and slightly sweet lift that brings all the salad components together harmoniously.
Step 5: Combine and Toss
Drizzle your freshly made dressing over the salad and toss it gently to evenly coat every ingredient without mashing the avocado. The result is a salad that looks as vibrant as it tastes, with a glorious medley of textures and flavors.
Step 6: Final Touch and Serve
Transfer your charred corn avocado salad with roasted red onions recipe to a beautiful serving bowl or platter and garnish with fresh chopped parsley or more cilantro for an added pop of green and freshness. Now it’s ready to enjoy!
How to Serve Charred Corn Avocado Salad with Roasted Red Onions Recipe
Garnishes
Beyond a sprinkle of fresh herbs, consider adding crumbled feta or cotija cheese for a salty contrast. Toasted pumpkin seeds or pepitas introduce a pleasant crunch and nutty flair that pairs wonderfully with the creamy avocado and smoky corn.
Side Dishes
This salad shines as a side dish alongside grilled chicken, fish tacos, or even a smoky barbecue spread. Its bright, fresh, and smoky flavor profile makes it an incredibly versatile complement to a wide range of main courses.
Creative Ways to Present
Serve the salad in individual mason jars for a portable picnic treat or pile it onto crispy tostada shells for an easy, handheld taco alternative. You can also spoon it over greens to turn it into a hearty composed salad or add a squeeze of lime right before serving for added brightness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within 1 to 2 days, as avocado may start to brown and tomatoes can release juices that soften the texture over time.
Freezing
This salad is not suitable for freezing due to the fresh avocado and tomatoes. Their texture and flavor will be compromised after freezing and thawing.
Reheating
Because it’s a fresh salad best enjoyed cold or at room temperature, reheating is not recommended. If you want warm corn flavors later, you might grill fresh corn to add to the leftover salad instead of reheating the entire dish.
FAQs
Can I use frozen corn instead of fresh?
While fresh corn is ideal for that authentic smoky char and sweetness, you can use thawed frozen corn sautéed until browned as an alternative. The texture and flavor will be slightly different but still delicious.
What if I’m not a fan of cilantro?
If cilantro isn’t your thing, fresh parsley or basil make great substitutes that keep the salad bright and herbaceous without overpowering the other flavors.
How do I keep the avocado from browning?
To slow browning, toss the avocado gently with some lemon juice before mixing it into the salad. Also, serve the salad soon after preparing for the best visual appeal and freshest taste.
Is this salad suitable for vegan diets?
Absolutely! This Charred Corn Avocado Salad with Roasted Red Onions Recipe is naturally vegan and made with wholesome plant-based ingredients.
Can I double the recipe for a larger crowd?
Definitely! Simply double all ingredients and use a large bowl to toss. Just keep in mind that the dressing should be mixed well and added gradually to avoid overdressing the salad.
Final Thoughts
This Charred Corn Avocado Salad with Roasted Red Onions Recipe is a true crowd-pleaser that brings a happy, fresh energy to the table. Whether you’re making a quick lunch or impressing guests, its combination of smoky, creamy, and tangy flavors is downright addictive. I can’t wait for you to try this recipe and make it your own go-to salad that’s bursting with personality in every bite.
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Charred Corn Avocado Salad with Roasted Red Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Description
A vibrant and flavorful Charred Corn Avocado Salad featuring grilled corn and red onions, fresh grape tomatoes, creamy avocado, and a zesty homemade dressing. Perfect for a light, refreshing meal or side dish, this salad combines smoky, sweet, and tangy flavors with a delightful mix of textures.
Ingredients
Vegetables
- 2 red onions
- 3 ears of corn
- 200 g red grape tomatoes
- 200 g yellow grape tomatoes
- 1 avocado
- ¼ bunch cilantro
Dressing
- 2 tbsp olive oil (divided)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat and Grill: Preheat your grill or stovetop grill pan over medium-high heat. Brush the corn and red onions with olive oil to prevent sticking and promote even charring. Grill the corn for 10–15 minutes, turning occasionally until charred and smoky. Grill the onions for about 20 minutes, turning periodically until they develop a nice char and soften.
- Prepare Vegetables: Allow the grilled corn to cool slightly, then carefully cut the kernels off the cob into a mixing bowl. Chop the grilled red onions into bite-sized pieces and add them to the bowl with the corn.
- Add Fresh Ingredients: Halve both the red and yellow grape tomatoes and add them to the bowl. Peel and dice the avocado, then chop the cilantro finely and add these to the salad mixture.
- Make Dressing: In a separate small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until the dressing is emulsified and smooth.
- Combine and Toss: Drizzle the dressing evenly over the salad ingredients. Toss gently but thoroughly to coat all the components with the delicious dressing without mashing the avocado.
- Serve: Transfer the salad to a serving dish and optionally garnish with additional chopped cilantro or parsley before serving for a fresh finish.
Notes
- You can substitute fresh lemon juice with lime juice for a different citrus twist.
- Grill pan or outdoor grill works equally well for charring the corn and onions.
- To make this salad vegan, ensure the Dijon mustard and maple syrup used are vegan-certified.
- If cilantro is not preferred, fresh parsley or basil can be used instead.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
