Charred Corn and Roasted Red Onion Salad with Avocado and Cilantro Recipe
This vibrant Charred Corn Avocado Salad with Roasted Red Onions is a refreshing blend of smoky grilled corn, sweet roasted onions, juicy grape tomatoes, and creamy avocado. Tossed in a tangy lemon Dijon dressing and sprinkled with fresh cilantro, this salad offers a perfect balance of flavors and textures ideal for a light lunch or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling and Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 red onions
- 3 corn on the cobs
- 200 g red grape tomatoes
- 200 g yellow grape tomatoes
- 1 avocado
- ¼ bunch cilantro (coriander)
- Salt, to taste
- Pepper, to taste
Oils and Dressing
- 2 tbsp olive oil (divided: 2 tbsp for roasting and grilling and 2 tbsp for dressing)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the red onions.
- Roast Red Onions: Slice the red onions in half lengthwise with skins on, keeping them intact through the root. Place them cut side down on an oven tray, drizzle with 1 tbsp olive oil, season with sea salt, and roast on a lower rack for 30 minutes until soft and caramelized. Allow to cool, then peel off the skin and slice into 1cm thick pieces, separating the layers for the salad.
- Grill the Corn: While onions roast, prepare a grill pan over medium-high heat or use a barbecue grill. Coat the corn cobs with 1 tbsp olive oil and season with salt and pepper. Grill the corn for about 15 minutes, turning occasionally to char all sides evenly. Remove to cool.
- Remove Corn Kernels: Once cooled, carefully cut the charred kernels off the cobs with a sharp knife, trying to cut into chunky pieces. Place kernels into a large bowl.
- Prepare Tomatoes and Avocado: Wash and halve the red and yellow grape tomatoes lengthwise. Peel and cube the avocado into 2cm pieces. Add these to the bowl with the corn kernels.
- Prepare Cilantro: Wash and roughly tear the cilantro leaves, setting them aside for garnish.
- Make the Dressing: In a mason jar or small bowl, combine 2 tbsp olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste. Shake or whisk vigorously until emulsified.
- Assemble the Salad: Add the roasted red onion layers to the bowl with corn, tomatoes, and avocado. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
- Finish and Serve: Sprinkle torn cilantro leaves over the salad and gently mix again. Adjust seasoning with additional salt and pepper if necessary. Serve immediately for the freshest flavor.
Notes
- Roasting the onions with skin on helps retain moisture and develop a sweet, caramelized flavor.
- Grilling corn adds a smoky depth which balances well with the creamy avocado.
- If you don’t have a grill pan, the corn can also be roasted in the oven at high temperature or cooked on a barbecue.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- For a vegan option, this salad is already vegan-friendly with maple syrup as the sweetener in the dressing.
