Looking for the ultimate barbecue salad that’s fresh, vibrant, and bursting with flavour? This Charred Corn Salad with Tomatoes, Avocado, and Pickled Onion is here to steal the spotlight! Sweet, smoky corn pairs perfectly with juicy tomatoes, creamy avocado, and zesty pickled onion, all brought together with a tangy lime dressing that adds the perfect citrusy kick. It’s vegan, easy to whip up, and guaranteed to impress at your next cookout or BBQ. Whether it’s a side dish or the star of the table, this salad screams summer vibes with every bite.
Can I use canned or frozen corn instead of fresh corn?
Absolutely! While fresh corn is ideal for that sweet, juicy, and smoky charred flavour, canned or frozen corn can work in a pinch. If using canned, make sure to drain and rinse it well. For frozen corn, thaw it and pat it dry to remove excess moisture before cooking. You can char both options in a hot skillet or under the broiler for a few minutes to replicate that delicious smokey flavour. Fresh corn on the cob will always give you the best results, but I get it – sometimes convenience wins!
How do I keep the avocado from turning brown?
Avocados can be tricky, but a little lime juice is your best friend here! This is super convenient because this recipe calls for lime juice in the dressing – win, win! The acid slows down oxidation, keeping the avocado green and fresh-looking. Toss the diced avocado gently in lime juice before adding it to the salad. If you’re prepping ahead, wait to add the avocado until just before serving for the freshest presentation. Bonus: the lime juice in the dressing does double duty by protecting the avocado while boosting the flavour.
Can this salad be made ahead of time?
Yes, but with a few tweaks! You can char the corn, prep the tomatoes, pickle the onions, and mix up the dressing ahead of time. Store everything separately in airtight containers in the fridge. When you’re ready to serve, toss everything together, adding the avocado at the last minute to keep it fresh and vibrant. This method ensures your salad stays crisp, colourful, and perfectly dressed when it hits the table.
What you’ll need to make this salad:
- 2 fresh corn cobs
- 2 firm but ripe avocados
- Handful of cherry tomatoes
- 1/4 cup pickled onions
- Lime
- Coriander or parsley
- Olive oil
- Raw honey or maple syrup
- Pink himalayan salt
How to Char Corn: Easy Steps for Smokey Perfection
Charred corn is the star of this salad, adding that irresistible smokey-sweet flavour. Here are a few foolproof methods to get perfectly charred corn every time:
1. Charring on the Grill (Best for a smokey flavour)
- Preheat your grill: Heat it to medium-high.
- Grill time: Place the corn directly on the grill. Turn it every few minutes until it’s evenly charred, about 10-12 minutes. For deeper char marks, peel back or remove the husks in the last few minutes of grilling.
- Pro tip: Don’t skip brushing the corn with olive oil before serving – it enhances the smokey flavour.
2. Charring on the Stovetop (Great for quick cooking)
- Use a cast-iron skillet: Heat a dry cast-iron skillet over high heat. No need for oil – dry heat is key for achieving a good char.
- Cook the corn: Place the corn (on or off the cob) directly in the hot skillet. Rotate the cobs or stir the kernels often to prevent burning, cooking for 6-8 minutes until you see charred spots.
- Pro tip: Cut the kernels off the cob after charring for less mess while eating.
3. Charring Under the Broiler (Perfect for an oven approach)
- Prep your corn: Brush it lightly with olive oil or your favourite seasoning blend. Place the whole cobs or kernels spread out on a baking sheet.
- Broil it: Set your oven’s broiler to high and position the corn about a few centimetres from the heat source. Broil for 5-7 minutes, turning halfway through, until charred.
- Pro tip: Keep a close eye on the corn – broilers can go from char to burnt in seconds!
4. Charring Over an Open Flame (For gas stove owners)
Pro tip: This method is fast and gives you the most authentic charred flavour, but make sure to do it carefully to avoid burns.
Direct flame method: Turn on a gas burner to medium-high. Hold the cob with tongs and rotate it over the flame until charred spots appear.
Charred Corn Salad with Tomatoes, Avocado and Pickled Onion
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Smokey charred corn, juicy tomatoes, creamy avocado, and tangy pickled onions come together in this vibrant salad, all topped with a zesty lime dressing. Perfect for barbecues or as a fresh side dish, this easy-to-make recipe is bursting with flavour and summer vibes!
Ingredients
2 Corn Cobs
2 Firm Ripe Avocados
10 Cherry Tomatoes, halved
1/4 cup Pickled Onions
- Zesty Lime Dressing
1 tbsp Olive Oil
1 Lime, juiced
1 tsp Pink Himalayan Salt
1 tbsp Chopped Parsley or Coriander
1 tsp Raw Honey or Maple Syrup
Directions
- If using fresh corn on the cob, remove the husks and silk. Grill the corn over medium-high heat, rotating every few minutes, until charred in spots, about 6-8 minutes. Alternatively, use a stovetop skillet or broiler to achieve a smokey char. Once cooled, slice the kernels off the cob and transfer them to a large salad bowl.
- Dice the tomatoes and avocado into bite-sized pieces. Add them to the bowl with the charred corn. Add in pickled onions.
- In a small jar or bowl, whisk together the juice of lime, olive oil, maple syrup or raw honey, finely chopped fresh parsley or coriander, and salt to taste. Adjust the flavours as needed – this dressing should be bright and zesty.
- Drizzle the lime dressing over the top and gently toss to combine, being careful not to mash the avocado.
- Garnish with extra fresh herbs like coriander or parsley, if desired. You might even like to serve this on a bed of cos lettuce or baby gem lettuce. Serve immediately for the best texture and flavour.
