Charred Corn Avocado Salad with Roasted Red Onions Delight
A refreshing salad that perfectly balances the sweetness of charred corn, the creaminess of avocado, and the savory flavor of roasted red onions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salads
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears corn, husked
- 2 ripe avocados, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
Instructions
- Preheat the grill to medium-high heat.
- Place the corn and sliced red onion on the grill. Grill the corn for about 10 minutes, turning occasionally, until charred. Grill the onion until softened and slightly caramelized.
- Remove from the grill and let cool slightly, then cut the kernels off the corn and chop the grilled onion.
- In a bowl, combine the corn, avocado, grilled onion, olive oil, salt, pepper, lime juice, and cilantro. Toss gently to combine.
- Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
- For extra flavor, add feta cheese or jalapeños.
- This salad is best served fresh but can be stored in the refrigerator for a short time.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg