Name: Charred Corn Avocado Salad with Roasted Red Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 red onions; 3 ears of corn; 200 g red grape tomatoes; 200 g yellow grape tomatoes; 1 avocado; ¼ bunch cilantro; 2 tbsp olive oil (divided); 2 tsp lemon juice; 1 tbsp Dijon mustard; 1 tbsp maple syrup; Salt (to taste); Pepper (to taste)

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

Scale

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)

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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.