This Charred Corn Avocado Salad with Roasted Red Onions is a delightful mix of vibrant flavors and textures. The sweetness of charred corn, creaminess of avocado, and tangy lemon Dijon dressing make this salad a crowd-pleaser. Perfect for barbecues, potlucks, or any summer gathering, it captures the essence of warm weather dining.
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep time, you can whip up this salad in no time.
- Bursting with Flavor: The combination of smoky charred corn and zesty dressing creates an explosion of taste.
- Nutritious and Light: Low in calories but high in fiber, this salad is both filling and healthy.
- Versatile Side Dish: Pair it with grilled meats or serve it as a standalone lunch for a satisfying meal.
- Seasonal Freshness: Use fresh summer ingredients to enhance the flavor profile.
Tools and Preparation
Before we dive into the cooking process, gather the necessary tools to make your preparation smooth and efficient.
Essential Tools and Equipment
- Cast iron skillet or grill pan
- Mixing bowl
- Knife
- Cutting board
- Whisk
Importance of Each Tool
- Cast iron skillet or grill pan: Ideal for achieving that perfect char on the corn, enhancing its natural sweetness.
- Mixing bowl: Essential for combining ingredients thoroughly without making a mess.
- Knife: A sharp knife ensures easy slicing of vegetables and avocados for even cooking and presentation.
Ingredients
For the Salad Base
- 2 red onions
- 3 ears of corn
- 200 g red grape tomatoes
- 200 g yellow grape tomatoes
- 1 avocado
- ¼ bunch cilantro (coriander)
For the Dressing
- 2 tbsp olive oil (divided)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
For Seasoning
- Salt (to taste)
- Pepper (to taste)

How to Make Charred Corn Avocado Salad with Roasted Red Onions
Step 1: Prepare the Corn and Onions
Start by preheating your cast iron skillet over medium-high heat. While it heats up:
1. Husk the corn and cut off the kernels from each ear.
2. Slice the red onions into thick rounds.
Step 2: Char the Vegetables
Add 1 tablespoon of olive oil to the skillet.
1. Place the corn kernels in a single layer and let them cook for about 5-7 minutes until they’re golden brown, stirring occasionally.
2. In the last few minutes, add the onion rounds to the skillet alongside the corn to char them slightly.
Step 3: Prepare the Dressing
In a mixing bowl, whisk together:
1. The remaining tablespoon of olive oil,
2. Lemon juice,
3. Dijon mustard,
4. Maple syrup,
5. Salt and pepper to taste.
Step 4: Assemble the Salad
Once everything is cooked:
1. In a large bowl, combine charred corn, roasted onions, halved grape tomatoes, diced avocado, and chopped cilantro.
2. Drizzle with dressing and toss gently to combine all ingredients without mashing the avocado.
Step 5: Serve
Transfer your salad to a serving dish, garnish with additional cilantro if desired, and enjoy! This salad is best served fresh but can be stored in an airtight container in the fridge for up to two days.
Now you’re ready to impress your guests with this refreshing Charred Corn Avocado Salad with Roasted Red Onions!
How to Serve Charred Corn Avocado Salad with Roasted Red Onions
This Charred Corn Avocado Salad with Roasted Red Onions is not only delicious but also versatile. Here are some creative serving suggestions to enhance your dining experience.
As a Standalone Dish
- Enjoy this salad on its own for a light and refreshing meal. It’s perfect for lunch or a quick dinner, packed with flavor and nutrients.
With Grilled Meats
- Pair this salad alongside grilled chicken, steak, or fish. The smoky flavors complement the charred corn and add depth to your meal.
In Tacos
- Use the salad as a topping for tacos. It adds a vibrant crunch and freshness that balances well with spicy meats.
On Toast
- Serve it on toasted bread or crostini. This makes for an excellent appetizer or snack that’s sure to impress your guests.
At Barbecues
- Bring this salad to your next barbecue or picnic. Its bright colors and flavors will make it a hit among friends and family.
As a Meal Prep Option
- Prepare this salad in advance for easy meal prep. It stores well in the fridge, making it convenient for busy weekdays.
How to Perfect Charred Corn Avocado Salad with Roasted Red Onions
To elevate your Charred Corn Avocado Salad with Roasted Red Onions, consider these helpful tips.
- Choose Fresh Ingredients: Always use ripe avocados and fresh tomatoes for the best flavor.
- Adjust Seasoning: Taste and adjust salt and pepper before serving to ensure the flavors pop.
- Experiment with Add-Ins: Try adding black beans or feta cheese for extra texture and flavor.
- Use High-Quality Olive Oil: A good olive oil enhances the dressings’ taste, making every bite delightful.
- Let It Chill: Allow the salad to sit in the fridge for 30 minutes before serving; this melds the flavors beautifully.
- Garnish Thoughtfully: Top with extra cilantro or lime wedges for presentation and an added zesty kick.

Best Side Dishes for Charred Corn Avocado Salad with Roasted Red Onions
This salad pairs wonderfully with many side dishes that can round out your meal. Here are some delicious options to consider.
- Grilled Chicken Skewers: Juicy chicken skewers seasoned with herbs complement the fresh flavors of the salad.
- Quinoa Pilaf: A nutty quinoa pilaf offers a hearty base while maintaining a healthy profile.
- Cornbread Muffins: Sweet cornbread muffins provide a delightful contrast to the tangy salad.
- Roasted Vegetables: Seasonal roasted veggies bring warmth and additional nutrients to your table.
- Stuffed Peppers: Colorful stuffed peppers filled with rice and beans create a filling option alongside the salad.
- Chips and Guacamole: A classic duo, crispy chips paired with creamy guacamole make for fun snacking before or after enjoying your main dish.
Common Mistakes to Avoid
When making Charred Corn Avocado Salad with Roasted Red Onions, it’s easy to overlook a few key steps. Here are some common mistakes to avoid:
- Skipping the seasoning – Failing to season your ingredients can lead to a bland salad. Always add salt and pepper to enhance the flavors.
- Overcooking the corn – Cooking the corn for too long can make it tough. Aim for a light char that brings out sweetness without losing texture.
- Using unripe avocados – Unripe avocados can spoil the dish’s creaminess. Choose ripe avocados that yield slightly when pressed.
- Neglecting the dressing – A good dressing ties the salad together. Don’t forget to whisk together lemon juice, Dijon mustard, and maple syrup for a balanced flavor.
- Forgetting about freshness – Using wilted or old ingredients will affect taste and presentation. Always opt for fresh produce, especially in summer salads.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Enjoy within 2-3 days for best taste and texture.
- Keep avocado separate if possible to prevent browning.
Freezing Charred Corn Avocado Salad with Roasted Red Onions
- Freezing is not recommended due to avocado texture changes.
- If necessary, freeze only the corn and onions separately.
- Use within 1 month for optimal flavor.
Reheating Charred Corn Avocado Salad with Roasted Red Onions
- Oven – Preheat to 350°F (175°C) and warm for about 10 minutes.
- Microwave – Heat on medium power in short intervals of 30 seconds until warmed through.
- Stovetop – Sauté on low heat, stirring occasionally until heated evenly.

Frequently Asked Questions
What can I substitute for red onions in this Charred Corn Avocado Salad with Roasted Red Onions?
You can use sweet onions or shallots as alternatives. These options provide a milder flavor while still adding sweetness to the salad.
How do I ensure my corn is perfectly charred?
For perfect charred corn, grill or roast on high heat until you see dark spots. This enhances the sweetness while adding a smoky flavor.
Can I make this salad ahead of time?
Yes, you can prepare most ingredients ahead of time. Just add the avocado shortly before serving to keep it fresh and vibrant.
What variations can I try with this Charred Corn Avocado Salad?
Feel free to add black beans for protein or diced bell peppers for extra crunch. You can also try different herbs like basil or mint for unique flavors.
Final Thoughts
This Charred Corn Avocado Salad with Roasted Red Onions is a delightful blend of flavors perfect for any gathering. Its versatility allows you to customize based on seasonal ingredients or personal preferences. Whether served as a side dish at barbecues or enjoyed as a light meal, this salad will surely impress your guests!

Charred Corn Avocado Salad with Roasted Red Onions
Charred Corn Avocado Salad with Roasted Red Onions is the perfect summer dish that harmonizes sweet, smoky, and creamy flavors in every bite. This vibrant salad features charred corn and roasted red onions, complemented by ripe avocado and a zesty lemon Dijon dressing. Quick to prepare and packed with nutrients, it makes an excellent side for barbecues or a light meal on its own. Enjoy the seasonal freshness of summer ingredients while impressing your guests with this delightful recipe.
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
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 and pepper to taste
Instructions
- Preheat your cast iron skillet over medium-high heat. Husk corn and slice onions into thick rounds.
- Add 1 tablespoon olive oil to the skillet. Cook corn kernels until golden brown for about 5–7 minutes, stirring occasionally. In the last few minutes, add onion rounds to char slightly.
- Whisk together the remaining olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a mixing bowl to create the dressing.
- In a large bowl, combine charred corn, roasted onions, halved grape tomatoes, diced avocado, and chopped cilantro. Drizzle with dressing and toss gently.
- Serve immediately or chill for about 30 minutes for enhanced flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 270
- Sugar: 6g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Choose ripe avocados for creaminess. Feel free to add black beans or feta cheese for extra texture. For added zest, garnish with lime wedges.