Charred Corn Avocado Salad
A refreshing salad featuring charred corn, creamy avocado, and roasted red onions, perfect for summer meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 cups corn, fresh or frozen
- 2 ripe avocados, diced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- Cilantro, for garnish (optional)
- Feta cheese, for garnish (optional)
Instructions
- Heat a grill or skillet over medium-high heat.
- Add the corn, letting it char for a few minutes until golden.
- Slice the red onion and roast alongside the corn until tender.
- Cut the avocados into cubes once cooled.
- Mix all ingredients in a bowl, adding lemon juice, salt, and pepper.
- Toss gently to combine.
- Garnish with cilantro or feta if desired before serving.
Notes
Leftovers can be stored in an airtight container for up to three days. Add dressing right before serving to maintain freshness.