• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Budget Salad Recipes

    Charred Corn Avocado Salad with Roasted Red Onions

    Published: Sep 24, 2021 by The Devil Wears Salad

    Jump to Recipe

    This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.

    Hand with a spoon eating Charred Corn Avocado Salad with Roasted Red Onions on a brown plate this recipe
    Jump to:
    • Why You’ll Love This Salad
    • How To Cook Corn On The Cob
    • How Do You Take Corn Off The Cob
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • How to Make Dijon Maple Dressing
    • How to Assemble the Salad
    • How to Serve
    • Frequently Asked Questions
    • Recipe
    • Charred Corn Avocado Salad with Roasted Red Onions

    Why You’ll Love This Salad

    We are bringing together everything that shouts summer in one easy salad recipe. Charred corn, avocado, tomatoes, roasted red onion, cilantro and all tied together with a simple lemon Dijon dressing. So tasty!

    I love to work with seasonal ingredients as the produce is at its peak flavour, readily available and totally affordable. The colours, flavours and textures make this tomato corn avocado salad one of my go-to summer salads.

    This salad makes a delicious addition at your next barbecue or pair with grilled fish, lamb or even tacos. The vibrant sweet-tangy flavours of this charred corn salad will help cut through the grilled meats.

    Plus it is so easy to transport to a gathering. The exact reason why I made this tomato corn avocado salad at the beginning – for my hubby to take to a family party. No assembling required; it was even well dressed. I heard he received many praises for “his” charred corn salad.

    How To Cook Corn On The Cob

    Growing up, we generally used canned corn in salads. It was quick, easy and cheap. We did have corn on the cob but just like that, corn on the cob. My family never sliced the kernels off and use them in recipes.

    Now I know! And there is no going back. Fresh kernels off the cob are more flavourful, sweet, and have a lovely crunchy texture than canned or frozen corn kernels. Of course, there is a place for canned and frozen corn in various recipes, but for salads, I prefer to use fresh kernels off the cob.

    So how do you cook corn on the cob for a salad?

    Cooking corn transforms the raw starches in the kernels into juicy, sweet bites. All the sugars hit our sweet taste buds and send happy messages to our brains. There are a few different ways to cook corn on the cob.

    Boiling corn on the cob will produce juicy, tender kernels. Whilst grilling or roasting corn on the cob adds more depth and elevates the sweetness in corn.

    I definitely prefer grilled corn. Not only is it sweeter, but I love the little charred burnt bits that create extra flavour.

    If you love corn you can also try our Parmesan Chipotle Corn Salad, Red Papaya Salad with Charred Corn, Pan Fried Gnocchi with Tomato, Zucchini and Corn.

    3 corn on the cob

    How Do You Take Corn Off The Cob

    If you search how to take corn off the cob, the most popular hack that pops up is to use a bundt pan and a knife. I think it is a great one as the bundt pan helps to hold the corn cob in place. However, I don’t own a bundt pan. And I suspect many people don’t either.

    There is another hack that teaches you to remove the corn kernels with your hands row by row. Again another great idea, but I think it will take far longer than I like.

    For me, I just place the corn cobs lying flat on the chopping board and run my sharp knife from top to bottom and slice off the corn kernels. This way I also get chunks stuck together, which I love in salads.

    Recipe Overview

    Flavours/Texture: Charred corn takes the sweetness of corn to another level. Cooking corn on a grill or barbeque brings out the sugars unlike boiling. Plus, the added smoky flavours of charred corn adds depth and mouth-watering tastes.

    Mix it with sweet juicy cherry tomatoes and creamy avocado; this charred corn salad is fresh, sweet, crunchy and creamy all together.

    Ease: Even though there are cooking elements to this salad, I love how simple it is to put together the corn avocado salad. You can grill the corn whilst the red onions are roasting in the oven.

    Then easily chop the rest of the salad to finish. Lemon Dijon dressing only needs a few shakes in a mason jar to make. All very easy.

    Time: The corn avocado salad will take as long as you need to roast the red onions, approximately 30 minutes. Most of the other ingredients can be prepared during this time.

    Ingredients

    These are the ingredients you need in Charred Corn Avocado Salad with Roasted Red Onions.

    Individually labelled ingredients for Charred Corn Avocado Salad with Roasted Red Onions Ingredients

    Red onions: When roasting onions, I generally only use red onions, also known as Spanish onions. Other varieties of onions are not as sweet when roasted. Choose 2 medium sized red onions for this recipe.

    Corn: By grilling corn, it adds yummy charred flavour. Best to grill corn on the cob, so they are evenly charred and then remove the kernels.

    Avocado: Bringing the creamy contrast in the recipe, I personally prefer Hass avocados. However, there are so many varieties of avocados on the market that you can choose from. Choose a ripe but firm avocado.

    Cherry tomatoes: Love using cherry tomatoes in salads as there is less work involved! You can cut them in half or even leave whole if they are not too big.

    Dijon mustard: I like using Dijon mustard in salad dressings as it helps with the emulsification process with oil and adds a deliciously tangy, complex mustard flavour.

    Maple syrup: To balance the salad dressing, I chose to use maple syrup as the sweetener. I find it less sweet than honey with caramel undertones.

    Variations and Substitutions

    Additional options: This is a great salad where you can easily add your own twists. These ingredients would work well in the corn avocado salad as well:

    • black beans
    • cucumber
    • raw corn kernels
    • sliced raw red onion
    • chilli flakes
    • cos lettuce leaves
    • leftover roast chicken
    • hard boil eggs
    • jalapeños

    Coriander/Cilantro substitution: You can switch coriander/cilantro for mint or basil leaves.

    Maple syrup replacement: You can substitute maple syrup with your preferred sweeteners like honey or rice malt syrup in the salad dressing.

    Lemon Dijon dressing alternative: If you wish to make this salad even lighter than it is, you can add olive oil and a good squeeze of lime juice replacing the lemon Dijon dressing.

    Instructions

    Follow these instructions on how to make Charred Corn Avocado Salad with Roasted Red Onions.

    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 on a lower rack for 30 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 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.

    Collage of 2 photos for how to roast red onion

    Whilst the red onions are roasting, you can grill the corn.

    Prepare the grill pan for medium-high heat. You can use the barbecue as well.

    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.

    Remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.

    Collage of 2 photos of how to char and slice corn

    Wash and cut cherry tomatoes in half lengthwise.

    Peel and cut avocado into 2cm cubes.

    Collage of 2 photos for how to cut cherry tomatoes and avocado

    Wash and tear up coriander leaves.

    How to Make Dijon Maple Dressing

    This is a light dressing to add a little zing.

    Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

    Collage of 2 photos for how to make Dijon maple dressing

    Maple syrup is such a great ingredient to use for salad dressings. Try our Maple Orange Salad Dressing and Maple Syrup Lime Dressing as well!

    How to Assemble the Salad

    Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.

    Cherry tomatoes, sliced charred corn, roasted onion wedges, avocado and coriander in a grey bowl

    Add dressing and toss well together. Then sprinkle cilantro leaves and mix again.

    Dressing and tossing Charred Corn Avocado Salad in a grey bowl

    Season well with salt and black pepper.

    Serve.

    How to Serve

    Here are some Mexican inspired main dishes that will go well with Charred Corn Avocado Salad.

    Who doesn’t love some cheese enchilada. These authentic Cheese Enchiladas are made with corn tortillas stuffed with a flavourful blend of Monterey Jack and Cheddar cheese. If you’re in the mood for some fajitas, this sheet pan steak fajitas recipe might just be for you.

    For those cooler months, a good Mexican lentil soup or Sopa de lentejas can easily be whipped up in the Instant Pot for a fuss free meal.

    Frequently Asked Questions

    Can I substitute fresh corn with frozen or canned corn?

    I prefer to use fresh corn in this salad if possible as we are grilling the corn on the cob. However, if you don’t have access to fresh corn on the cob on the day, frozen corn on the cob or canned corn works well. You can lightly toast the corn kernels on the pan to add a little charred flavour.

    Can I prepare this salad ahead of time?

    Yes, you can easily prepare this salad earlier for dinner or even meal prep it.

    If you are meal prepping for the week ahead, cut all ingredients and store separately if you can. Then, mix with salad dressing when you are ready to eat. For meal prep, I would refrain from cutting avocado until the time of consumption.

    How to transport this salad?

    This salad is a great option for potluck gatherings. You can prepare ahead of time and transport to your destination fully dressed with lemon Dijon dressing as there are no green leaves that might get soggy. I feel the longer it sits in the dressing, the better it tastes.

    How to store leftover salad?

    Mixed salad can be stored overnight in a refrigerator in an airtight container.

    How to store fresh corn?

    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.

    Which avocado to use in salad: Hass vs Shepard avocado?

    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 late autumn to early summer. With a creamier and softer texture, it is considered more popular in cooking.

    Whilst Shepard avocados are in season from late summer to autumn; 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.

    If you are looking for a new kind of avocado that doesn’t turn brown, check out Gem avocados that we’ve used in our Gem Avocado Salad with Watercress.


    This Charred Corn Avocado Salad with Roasted Red Onion is an easy and healthy summer salad recipe made with avocado, corn, tomato, roasted red onion, cilantro and tangy lemon Dijon dressing.

    If you’re after salads for chicken or salads for lamb, this is such a great recipe. I love making this for barbecues, and definitely great to feed a crowd.

    That’s all!

    More Budget Salad Recipes

    • Gem Lettuce and Chicken Salad with Sriracha Aioli
      Chicken and Gem Lettuce Salad with Sriracha Aioli
    • Risoni, Asparagus and Edamame Salad
      Edamame Pasta Salad with Asparagus
    • Roasted Spiced Pumpkin Salad in a marbled plate, gold fork place over napery
      Roasted Spiced Pumpkin Salad Recipe
    • Vegan Coleslaw with Pear and Carrot
      Vegan Coleslaw with Pear and Carrot
    Charred Corn Avocado Salad with Roasted Red Onions in a brown plate and in small bowl with a spoon

    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates!

    Recipe

    Charred Corn Avocado Salad with Roasted Red Onions
    Print Recipe
    4.97 from 26 votes

    Charred Corn Avocado Salad with Roasted Red Onions

    This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salad
    Cuisine: International
    Diet: Low Lactose, Low Salt, Vegan, Vegetarian
    Dietary: Dairy Free, Egg Free, Plant-Based, Vegan, Vegetarian
    Servings: 4 people
    Calories: 142kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 2 red onion
    • 2 tbsp olive oil, divided
    • 3 corn
    • 200 g tomatoes, red perino
    • 200 g tomatoes, yellow perino
    • 1 avocado
    • ¼ bunch coriander
    • salt, to taste
    • pepper, to taste

    Salad Dressing

    • 2 tbsp olive oil
    • 2 tsp lemon juice
    • 1 tbsp Dijon mustard
    • 1 tbsp maple syrup

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • 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 on a lower rack for 30 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 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.
    • Whilst the red onions are roasting, you can grill the corn. Prepare the grill pan for medium-high heat. You can use the barbecue as well.
    • 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.
    • Remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.
    • Wash and cut cherry tomatoes in half lengthwise.
    • Peel and cut avocado into 2cm cubes.
    • Wash and tear up coriander leaves.

    Salad Dressing

    • Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

    Assembly

    • Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.
    • Add dressing and toss well together. Then sprinkle cilantro leaves and mix again.
    • Season well with salt and black pepper.
    • Serve.

    Notes

    • Additional options: These ingredients would work well in this combination as well: 
      black beans
      cucumber
      raw corn kernels
      sliced raw red onion
      chilli flakes
      cos lettuce leaves
      leftover roast chicken
      hard boil eggs
      jalapeños
    • Substitute cilantro for mint or basil leaves.
    • In the salad dressing, maple syrup can be replaced with your preferred sweeteners like honey or rice malt syrup.
    • For a lighter option, you can add olive oil and a good squeeze of lime juice, replacing the Dijon mustard dressing.

    Nutrition

    Calories: 142kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Don’t want to miss out on a recipe? Feed your FOMO and we’ll deliver it into your inbox!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « Air Fryer Potatoes with Truffle Salt
    Roasted Spiced Pumpkin Salad Recipe »

    Reader Interactions

    Comments

    1. Aya

      September 30, 2021 at 7:59 pm

      5 stars
      This salad was a hit! The smoky corn flavor combined with the dijon lemon dressing is out of this world. I don’t usually include dijon mustard in salads, but this recipe completely changed my mind. I will definitely be making this again.

      Reply
      • The Devil Wears Salad

        October 11, 2021 at 1:32 pm

        Love that you tried something you normally wouldn’t do. Glad you enjoyed it!

        Reply
    2. Linda

      September 30, 2021 at 4:45 am

      5 stars
      This salad is my favorite! Not only it looks beautiful but all the ingredients blend well together

      Reply
      • The Devil Wears Salad

        October 11, 2021 at 1:29 pm

        They sure do and they’re easy ingredients to get as well!

        Reply
    3. Freya

      September 30, 2021 at 3:07 am

      5 stars
      I love all these flavours and I would never have thought about using corn ribs in a salad!

      Reply
      • The Devil Wears Salad

        October 11, 2021 at 1:28 pm

        Thank you Freya!

        Reply
    4. Maren

      September 29, 2021 at 10:36 pm

      5 stars
      I’ve been looking for a flavorful salad recipe and this is perfect! Saving! Thank you so much for sharing!

      Reply
      • The Devil Wears Salad

        October 11, 2021 at 1:28 pm

        You welcome Maren! Enjoy!

        Reply
    5. Sadia Malik

      September 16, 2019 at 1:34 pm

      5 stars
      Just simply love corn but charred corn is absolutely delicious, paired with avocado is amazing.

      Reply
      • The Devil Wears Salad

        September 18, 2019 at 8:55 am

        Yup! Corn and avocado is such a great pairing! We love it too!

        Reply
    6. Brynn McDowell

      September 11, 2019 at 11:21 am

      5 stars
      I am completely “team all forms of avocado” and especially when combined with this amazing charred corn!

      Reply
      • The Devil Wears Salad

        September 13, 2019 at 2:31 pm

        LOL! We love avocado too! It worked so well with the charred corn. Really rounded out the flavours.

        Reply
        • Seanna

          September 29, 2021 at 9:16 pm

          5 stars
          Such a great salad. Love the charred corn and roasted red onion flavors with the freshness of the avocado. Taking it to a gathering this weekend. So delish!

        • The Devil Wears Salad

          October 11, 2021 at 1:28 pm

          That’s great Seanna! the roasted red onions really are great. We have made this salad ourselves on many occasions. Hope it went well at the gathering.

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad