Charred Corn Avocado Salad
A vibrant salad featuring sweet grilled corn and creamy avocado, perfect for summer gatherings or light dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 ears of sweet corn, husked
- 2 ripe avocados, diced
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- Juice of 2 limes
- Salt to taste
- Fresh herbs (such as cilantro or parsley), chopped
Instructions
- Grill the fresh corn until it’s golden and caramelized, about 8-10 minutes. Allow it to cool before cutting the kernels off the cob.
- Roast the red onions in a hot oven until soft and slightly charred, about 15 minutes.
- Chop the avocado and any additional fresh herbs you prefer.
- Combine all the grilled corn, roasted onions, avocado, and herbs in a large bowl.
- Drizzle with olive oil and lime juice, then toss gently to keep the avocado intact.
- Season to taste and enjoy.
Notes
For added creaminess, consider garnishing with crumbled feta or cotija cheese. Store leftovers in an airtight container for up to two days.