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Charred Corn Avocado Salad with Roasted Red Onions

The air is warm and soulful, filled with the sun-drenched scents of summer. As the days grow longer and the garden begins to burst with life, I find myself gravitating toward fresh and vibrant dishes that celebrate nature’s bounty. One recipe that instantly takes me back to those carefree summer days is my Charred Corn Avocado Salad with Roasted Red Onions. As I roast the sweet corn until it catches those gorgeous golden char marks, memories of family barbecues and lazy afternoons flood my mind.

This salad embodies everything cozy about summer: creamy avocado, tender corn, and the vibrant splash of trendy grape tomatoes. It’s the perfect side for an easy weeknight dinner or a delightful addition to any gathering. Whether you’re winding down after a long day or celebrating outdoor festivities, this salad brings joy and freshness to the table. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy: This salad comes together in no time, making it perfect for a busy weeknight dinner.
No Oven Needed: A refreshing, no-bake dish that doesn’t heat up your kitchen.
Crowd-Pleasing: The delightful mix of flavors and textures will have everyone asking for seconds.
Customizable: With plenty of ways to make it your own, this salad suits every palate.
Healthy Delight: Packed with nutrients and wholesome ingredients, it’s as nourishing as it is delicious.
Vibrant Colors: A feast for the eyes, this salad adds a burst of color to any table setting.

What You’ll Need

Gather these simple ingredients to create your Charred Corn Avocado Salad with Roasted Red Onions:

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)
Pepper (to taste)
2 tsp lemon juice
1 tbsp Dijon mustard
1 tbsp maple syrup

How to Make Charred Corn Avocado Salad with Roasted Red Onions

Let’s make it together! Follow these simple steps for a delicious and satisfying salad.

Prepare the Corn and Onions: Remove the husks from the corn and cut the onions into thick slices. Brush both with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Char the Corn: In a hot grill or a grill pan, roast the corn and onions over medium-high heat. Turn occasionally until the corn is golden brown and tender, about 10 minutes for the corn and 15 minutes for the onions. Once charred, allow them to cool slightly.
Chop the Vegetables: While the corn and onions cool, halve the red and yellow grape tomatoes. Cube the avocado and chop the cilantro.
Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
Assemble the Salad: Once the corn has cooled, carefully cut the kernels off the cobs. Chop the charred onions into bite-sized pieces.
Combine Everything: In a large mixing bowl, combine the corn, onions, tomatoes, avocado, and cilantro. Drizzle with the dressing and gently toss to combine.
Serve and Enjoy: Transfer the salad to a serving bowl or plate it individually. This colorful medley is best served fresh, but it can also be made ahead for those busy days.

Variations & Creative Twists

Feel free to switch things up with these delicious variations:

Zesty Add-Ins: Add a splash of lime juice and diced jalapeño for a zesty kick.
Cheesy Indulgence: Crumble feta cheese or cotija over the top for a rich, creamy flavor.
Nutty Crunch: Toss in some toasted pumpkin seeds or almonds for an extra crunchy texture.
Hearty Protein: Combine with black beans or grilled chicken when you want a more filling salad.

Chef Emma’s Helpful Tips

Make your salad shine with these kitchen secrets:

Make-Ahead Magic: The flavors deepen when the salad sits. Make it a few hours prior to serving, but add avocado just before enjoying to keep it fresh!
Freshness is Key: Choose the most vibrant, ripe tomatoes and avocados for the best flavor.
Slicing Tips: Use a sharp knife for clean cuts when chopping avocados and onions.
Storage Suggestions: While it’s best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days.

Nutrition Information per Serving

Here’s what you can expect in terms of nutrition, based on a serving size of one cup:

Calories: 210
Carbs: 22g
Sugar: 3g
Fat: 12g
Protein: 3g
Sodium: 150mg

Frequently Asked Questions

Can I make this ahead?
Yes! This salad can be made a few hours in advance, but add the avocado just before serving.

Can I use different ingredients?
Absolutely! Feel free to swap out veggies based on what you have on hand, such as bell peppers or cucumber.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.

How long does it last?
For optimal freshness, enjoy your salad within 2 days of making it.

Wrapping It Up

This Charred Corn Avocado Salad with Roasted Red Onions is a celebration of summer’s sweetest flavors, perfectly reflecting those sun-filled days. The blend of sweet corn, creamy avocado, and zesty dressing creates a dish that feels like a comforting hug. Save this charming salad to your Pinterest board so it’s ready when you need a cozy treat! Your taste buds will thank you!