Charred Corn Avocado Salad with Roasted Red Onions

This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.

Why You’ll Love This Salad

We are bringing together everything that shouts summer in one easy salad recipe. Charred corn, avocado, tomatoes, roasted red onion, cilantro and all tied together with a simple lemon Dijon dressing. So tasty!

I love to work with seasonal ingredients as the produce is at its peak flavour, readily available and totally affordable. The colours, flavours and textures make this tomato corn avocado salad one of my go-to summer salads.

This salad makes a delicious addition at your next barbecue or pair with grilled fish, lamb or even tacos. The vibrant sweet-tangy flavours of this charred corn salad will help cut through the grilled meats.

Plus it is so easy to transport to a gathering. The exact reason why I made this tomato corn avocado salad at the beginning – for my hubby to take to a family party. No assembling required; it was even well dressed. I heard he received many praises for “his” charred corn salad.

How To Cook Corn On The Cob

Growing up, we generally used canned corn in salads. It was quick, easy and cheap. We did have corn on the cob but just like that, corn on the cob. My family never sliced the kernels off and use them in recipes.

Now I know! And there is no going back. Fresh kernels off the cob are more flavourful, sweet, and have a lovely crunchy texture than canned or frozen corn kernels. Of course, there is a place for canned and frozen corn in various recipes, but for salads, I prefer to use fresh kernels off the cob.

So how do you cook corn on the cob for a salad?

Cooking corn transforms the raw starches in the kernels into juicy, sweet bites. All the sugars hit our sweet taste buds and send happy messages to our brains. There are a few different ways to cook corn on the cob.

Boiling corn on the cob will produce juicy, tender kernels. Whilst grilling or roasting corn on the cob adds more depth and elevates the sweetness in corn.

I definitely prefer grilled corn. Not only is it sweeter, but I love the little charred burnt bits that create extra flavour.

If you love corn you can also try our Parmesan Chipotle Corn Salad, Red Papaya Salad with Charred Corn, Pan Fried Gnocchi with Tomato, Zucchini and Corn.

How Do You Take Corn Off The Cob

If you search how to take corn off the cob, the most popular hack that pops up is to use a bundt pan and a knife. I think it is a great one as the bundt pan helps to hold the corn cob in place. However, I don’t own a bundt pan. And I suspect many people don’t either.

There is another hack that teaches you to remove the corn kernels with your hands row by row. Again another great idea, but I think it will take far longer than I like.

For me, left the corn cool down and then I just place the corn cobs lying flat on the chopping board and run my sharp knife from top to bottom and slice off the corn kernels. This way I also get chunks stuck together, which I love in salads.

Ingredients

These are the ingredients you need in Charred Corn Avocado Salad with Roasted Red Onions.

• Red onions: When roasting onions, I generally only use red onions, also known as Spanish onions. Other varieties of onions are not as sweet when roasted. Choose 2 medium sized red onions for this recipe.

• Corn: By grilling corn, it adds yummy charred flavour. Best to grill corn on the cob, so they are evenly charred and then remove the kernels.

• Avocado: Bringing the creamy contrast in the recipe, I personally prefer Hass avocados. However, there are so many varieties of avocados on the market that you can choose from. Choose a ripe but firm avocado.

• Cherry tomatoes: Love using cherry tomatoes in salads as there is less work involved! You can cut them in half or even leave whole if they are not too big.

• Dijon mustard: I like using Dijon mustard in salad dressings as it helps with the emulsification process with oil and adds a deliciously tangy, complex mustard flavour.

• Maple syrup: To balance the salad dressing, I chose to use maple syrup as the sweetener. I find it less sweet than honey with caramel undertones.

Variations and Substitutions

Additional options: This is a great salad where you can easily add your own twists. These ingredients would work well in the corn avocado salad as well:

• black beans
• cucumber
• raw corn kernels
• sliced raw red onion
• chilli flakes
• cos lettuce leaves
• leftover roast chicken
• hard boil eggs
• jalapeños

Coriander/Cilantro substitution: You can switch coriander/cilantro for mint or basil leaves.

Maple syrup replacement: You can substitute maple syrup with your preferred sweeteners like honey or rice malt syrup in the salad dressing.

Lemon Dijon dressing alternative: If you wish to make this salad even lighter than it is, you can add olive oil and a good squeeze of lime juice replacing the lemon Dijon dressing.

Instructions

Step by step instructions for how to make Charred Corn Avocado Salad:

Preheat oven to 200°C or 400°F.

Slice the onions with skin on in half lengthwise, right through the root end.

Place cut side down in an oven tray, drizzle with olive oil and season well with sea salt.

Roast on a lower rack for 30 minutes until soft and brown.

When ready, remove from oven and let it cool down. Then remove the skin so you can see the soft purple flesh of sweet onion. Slice approximately 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.

Whilst the red onions are roasting, you can grill the corn.

Prepare the grill pan for medium-high heat. You can use the barbecue as well.

Coat corn with olive oil and season with salt and pepper.

Place corn on hot grill and cook for 15 minutes or until well charred. Turn the corn occasionally so all sides are cooked well. Once ready, remove from grill to cool down.

After the corn cools down, remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.

Wash and cut cherry tomatoes in half lengthwise.

Peel and cut avocado into 2cm cubes.

Wash and tear up coriander leaves.

How to Make Dijon Maple Dressing

This is a light dressing to add a little zing.

Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

Maple syrup is such a great ingredient to use for salad dressings. Try our Maple Orange Salad Dressing and Maple Syrup Lime Dressing as well!

How to Assemble the Salad

Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.

Add dressing and toss well together. Then sprinkle cilantro leaves and mix again.

Season well with salt and black pepper.

Serve.

Great Mains for This Salad

Here are some Mexican inspired main dishes that will go well with Charred Corn Avocado Salad:

Who doesn’t love some cheese enchilada. These authentic Cheese Enchiladas are made with corn tortillas stuffed with a flavourful blend of Monterey Jack and Cheddar cheese. If you’re in the mood for some fajitas, this sheet pan steak fajitas recipe might just be for you.

For those cooler months, a good Mexican lentil soup or Sopa de lentejas can easily be whipped up in the Instant Pot for a fuss free meal.

Frequently Asked Questions

This Charred Corn Avocado Salad with Roasted Red Onion is an easy and healthy summer salad recipe made with avocado, corn, tomato, roasted red onion, cilantro and tangy lemon Dijon dressing.

If you’re after salads for chicken or salads for lamb, this is such a great recipe. I love making this for barbecues, and definitely great to feed a crowd.