Charred Corn Avocado Salad with Roasted Red Onions: The Best Summer Side
A refreshing and vibrant salad perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears corn, husked
- 2 ripe avocados, diced
- 1 red onion, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 lime, juiced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn until charred, about 10 minutes, turning occasionally.
- Remove the corn from the grill and let cool before cutting the kernels off the cob.
- In a large bowl, combine corn, diced avocados, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or let it sit for a few minutes for the flavors to meld.
Notes
- For added flavor, consider grilling the onions alongside the corn.
- This salad can also be served with grilled chicken or fish.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Charred Corn, Avocado Salad, Summer Side