This Avocado and Tomato Salad with the fresh flavours of charred corn, roasted red onions and a honey mustard dressing makes it a perfect friend for any delicious grilled meat. Easily a crowd pleaser.
The Avocado Debate: Hass vs Shepard Avocado
A super popular fruit especially on the hip brunch scene, avocado is highly versatile ingredient. Eat it whole, toss it in salads and salsas, smash with feta on toast, blend into smoothies and ice-creams or make a creamy pasta sauce. Whatever you choose, avocados’ delicious taste always brings smiles to the table.
So you may ask, which avocado to use? There are over 50 different varieties of avocados but the main two in Australia are Hass and Shepard. And the arguments of which one is better can definitely get heated!
Hass avocados are widely grown and are in season from May to January. With a more creamy and soft texture, it is considered to be more popular in cooking. Whilst Shepard avocados are in season from February to May, they have a firmer texture and nuttier taste. They don’t change colour and stay green for longer – great in salads giving a more ‘al dente’ taste. You can use both in a variety of recipes, just need to pick the ripe one!
So are you TeamHass or TeamShephard?
Either way, we have no doubt you’d love our other salads featuring avocado: Spicy Green Salad with Avocado or Blistered Tomato and Basil Salad with Israeli Couscous.
What Are the Health Benefits of Avocado?
Technically a fruit but often used like a vegetable, avocado is rich in nutrients and vitamins for a healthy diet. It boasts healthy fats, fibre, folate, niacin, vitamins C, B5, E & K, potassium and antioxidants – all great to help boost energy, enhance brain function, maintain a healthy gut, promote healthy skin and maintain heart health.
For pregnant women, avocados are a good source of folate and vitamin B to support a healthy pregnancy. And one of the best foods I gave my children as bubs. Packed with goodness with no cooking required and super easy to feed. For a busy mum, it’s perfect.
What Flavour Is Charred Corn?
Who doesn’t like biting into a juicy succulent corn on the cob? All the sugars hitting our sweet taste buds and sending happy messages to our brain. Corn on the cob is sweeter because it is higher in sugars and lower in starch.
Once picked, corn slowly turns into starch, muting the taste. Best to keep corn refrigerated in the husk until you cook it as the husk keeps the moisture in and slows down the conversion to starch.
What happens to the flavour when you char the corn?
Well, it takes it to another level of sweetness! Cooking corn on a grill or barbeque brings out the sugars unlike boiling. Plus the added smoky flavours gives it depth and mouth-watering tastes.
No need to add extra flavours on charred corn on the cob but can definitely give it a twist with a smoked paprika, chilli and salt rub or drizzle a tangy chipotle mayo before serving. All will be a hit at any barbeque.
Why I Love Charred Corn, Avocado and Tomato Salad
Even though there are cooking elements to this salad, I love how simple it is to put together. Corn easily charred on the barbeque or grill plate with minimal effort and red onions slowly roasting in the oven whilst you prepare other ingredients, adds depth to the salad and gives it the extra wow when serving.
I love this gluten free salad when entertaining with a barbeque, the vibrant sweet flavours help cut through the grilled meats. And easily transportable to a friends’ house as well. That’s exactly why I made this salad – for my hubby to take to a family barbeque. No assembling required, it was even well dressed. I heard he received many praises for “his” charred corn salad.
How to Make Charred Corn, Avocado and Tomato Salad
How to Roast Onions
Of course you can use raw red onion slices in this recipe instead but roasting the onions mellows the flavour and brings out more sweetness.
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 for 30-40 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 1 cm thick from top to root end. Separate the layers and put aside ready for assembling.
How to Char the Corn
As we were not preparing for a barbeque when I made this salad, I used my grill pan to char the corn. Using the barbeque would also be good too. Prepare the grill for medium-high heat.
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.
To remove corn from the cob, first cut the stem/base of the cob, then stand the ear of corn cut side down, holding it at the top of the corn. Run a sharp knife from top to bottom cutting off the corn.
Don’t cut too close to the white of the cob, you just want about ⅔ of the kernels. Keep cutting until you have all the corn kernels. If possible try to cut the kernels in chunks. Place cut kernels into a bowl ready for assembling.
How to Make the Salad
Wash and cut cherry tomatoes in half lengthwise.
Cutting avocado can get a bit messy. There is no “right way” but this is normally how I cut my avocados.
Cut avocado in half with skin on lengthwise. Once you hit the stone, rotate your knife around and make a cut around the pit. Then place knife down and using your hands, twist and pull the avocado apart.
One half will have the stone which you can remove using a teaspoon to prise it out. Gently run the teaspoon under the pit to pop it out. Peel skin gently and then place avocado cut side down and cut into cubes. Place cubed avocado into a small bowl and squeeze some lemon juice over it to stop it from going brown.
Wash and tear up coriander leaves.
How to Make Honey Mustard Dressing
This is light vinaigrette to add a little zing. Mix together in a small mixing bowl the olive oil, lemon juice, Dijon mustard, maple syrup and salt and pepper to taste. Give it a good mix so the dressing is combined
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 coriander leaves and mix again.
You don’t need to serve this gluten free salad immediately and can be transported dressed as there are no green leaves that might get soggy. Entertaining can not get any easier with this charred corn salad.
More Salad Recipes with Tomatoes:
- Asparagus, Roasted Onion and Balsamic Tomato Salad
- Tomato and Artichoke Salad with Mint Dressing
- Breakfast Salad with Mushrooms, Avocado and Tomatoes
- Quick Tomato Salad with Burrata
- Vegan Cherry Tomato Salad with Peach Chutney Dressing
Easy Salad Dressing Recipes:
Charred Corn With Roasted Red Onion, Avocado And Tomato Salad
Click on the toggle below for conversion to US Cooking Units.
- Preheat oven 200°C or 400°F. Cut red onions in half lengthwise with skin on and place cut side down on sheet pan. Drizzle with 1 tbsp olive oil and season with salt. Roast in oven for 30-40 minutes until soft and brown.
- Remove from oven to cool. Then slice approximately 1 cm thick lengthwise (from top to root).
- Preheat grill pan to medium-hot heat. Coat corn with 1 tbsp olive oil and season with salt and pepper. Place on grill pan and cook for 15 minutes or until well charred. Remove and set aside to cool.
- When cooled, stand corn on its bottom, hold the tip, then using a sharp knife and cut corn from cob by running knife from top to bottom.
- Wash and cut tomatoes lengthwise.
- Cut avocado in half with skin on and remove pit using teaspoon. Peel skin off and place avocado cut side down. Then cut into cubes, place in a small bowl and squeeze lemon juice to stop the avocado from going brown.
- Wash and tear up coriander leaves.
- Mix olive oil, lemon juice, dijon mustard, maple syrup in a small bowl and then add salt and pepper to taste.
- Place all ingredients corn, red onion, avocado and tomatoes in a large serving bowl. Add dressing and toss well together.
- Then sprinkle coriander leaves and mix again.
- You can use other types of cherry tomatoes in this recipe. I would go for a variety of colour if possible.
- This could easily be a meal in itself. Add a poached egg for a breakfast salad.
You’re loving this Charred Corn with Roasted Red Onion, Avocado and Tomato Salad recipe and now you need ideas for a main course that will pair well with it? Check out these delicious main course recipes for some inspiration.