Charred Corn Avocado Salad with Roasted Red Onions
Experience the vibrant flavors of summer with this Charred Corn Avocado Salad with Roasted Red Onions. This colorful dish combines the sweetness of grilled corn, the creaminess of ripe avocado, and the zing of a zesty lemon Dijon dressing. Perfect for barbecues, potlucks, or as a refreshing light lunch, this salad is not just delicious—it’s a celebration of fresh ingredients and bold tastes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 2 red onions
- 3 ears of corn
- 200g red grape tomatoes
- 200g 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 and pepper to taste
Instructions
- Preheat the grill or stovetop grill pan over medium heat.
- Brush red onions with 1 tablespoon olive oil and place them alongside whole corn cobs on the grill.
- Grill corn for 15-20 minutes until charred, turning occasionally; grill onions for 10-15 minutes until tender.
- Let cool slightly, then remove kernels from corn and dice onions into bite-sized pieces.
- In a large bowl, mix charred corn, chopped onions, halved tomatoes, diced avocado, and chopped cilantro.
- Whisk remaining olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a separate bowl; pour over the salad and toss gently.
- Serve immediately or chill in the fridge to enhance flavors.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg