What can I serve with Charred Corn Avocado Salad with Roasted Red Onions?

This salad pairs perfectly with grilled chicken, steak, shrimp, tacos, burgers, or roasted vegetables. It also works well as a topping for grain bowls, burrito bowls, or even as a dip with tortilla chips.

How do I keep avocado fresh in the salad?

Fresh lime juice helps slow down browning naturally. You can also store the salad in an airtight container with plastic wrap pressed gently against the surface to reduce air exposure. Adding avocado right before serving gives the best results.

Can I use frozen corn instead of fresh corn?

Absolutely. Frozen corn is a great alternative when fresh corn is unavailable. Simply thaw the corn and cook it in a hot skillet until lightly charred to achieve the smoky flavor needed for Charred Corn Avocado Salad with Roasted Red Onions.

Charred Corn Avocado Salad with Roasted Red Onions Easy Recipe

Name: Charred Corn Avocado Salad with Roasted Red Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 ears fresh corn, husks removed; 2 ripe avocados, diced; 1 large red onion, sliced into wedges; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 2 cloves garlic, minced; 1 teaspoon sea salt; 1/2 teaspoon black pepper

Description

Charred Corn Avocado Salad with Roasted Red Onions is a fresh and flavorful summer salad made with smoky grilled corn, creamy avocado, sweet roasted onions, juicy tomatoes, and a bright lime dressing. This healthy and colorful salad works perfectly as a side dish for barbecues, tacos, grilled meats, or light lunches.

Ingredients

Scale

4 ears fresh corn, husks removed
2 ripe avocados, diced
1 large red onion, sliced into wedges
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper

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Instructions

Preheat the oven to 425°F (220°C). Toss the sliced red onion with 1 tablespoon olive oil, then spread on a baking tray and roast for 20 minutes until caramelized and tender.
Heat a grill pan or skillet over medium-high heat. Grill the corn for 10 minutes, turning occasionally until charred in several spots.
Allow the corn to cool slightly, then cut the kernels from the cob into a large mixing bowl.
Add the roasted red onions, diced avocado, cherry tomatoes, and chopped cilantro to the bowl.
In a small bowl, whisk together the remaining olive oil, lime juice, minced garlic, sea salt, and black pepper.
Pour the dressing over the salad and gently toss until evenly combined without mashing the avocado.
Serve immediately or chill for 15 minutes before serving for enhanced flavor.

Notes

Use ripe but firm avocados for the best texture.
Frozen corn can be substituted if fresh corn is unavailable.
Add diced jalapeños for a spicy variation.
Store leftovers in an airtight container for up to 1 day.
Add avocado just before serving for maximum freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Roasting and Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 6g
Sodium: 320mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg