Description
A vibrant salad that combines charred corn, creamy avocado, and roasted red onions, perfect for summer gatherings.
Ingredients
- Fresh Corn on the Cob (2-3 cobs)
- Ripe Avocados (2)
- Roasted Red Onions (1 large)
- Cherry Tomatoes (1 cup)
- Fresh Cilantro (1/3 cup, chopped)
- Lime Juice (2 limes)
- Olive Oil (3 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Char the corn: Preheat your grill or skillet over high heat. Place the corn on the grill, turning occasionally until you get char marks (about 8-10 minutes). Let it cool before cutting off the kernels.
- Roast the red onions: Cut into thick slices, toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown.
- Prepare the avocados: Cut them in half, remove the pit, scoop into a bowl, and chop. Squeeze lime juice over them to prevent browning.
- Toss it all together: In a large bowl, combine corn kernels, roasted onions, halved cherry tomatoes, chopped cilantro, and avocado. Add olive oil, lime juice, salt, and pepper, and gently mix.
- Taste and adjust: Sample the salad and adjust seasoning as desired.
- Plate it up: Serve immediately or chill for 30 minutes to meld flavors.
Notes
This salad can be easily customized with additional ingredients like jalapeños for spice or feta cheese for a creamy finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, corn, avocado, summer, vegetarian