Greek-Style Charred Corn & Avocado Salad with Caramelized Red Onion
This summery Mediterranean salad features smoky charred corn, creamy avocado, sweet caramelized red onion, and a zesty lemon-oregano dressing. It’s balanced, refreshing, and loaded with texture and Greek flavor.
⏱️ Time Required:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
For the salad:
2 ears of fresh corn (or 1½ cups frozen/thawed corn)
1 ripe avocado, diced
1 medium red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tbsp fresh parsley or mint, chopped
Olive oil (for charring and caramelizing)
For the Greek-style dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice (or red wine vinegar)
1/2 tsp dried oregano
Salt and black pepper to taste
Optional: 1/2 tsp honey or Dijon mustard for depth
Instructions:
1. Char the corn
If using fresh corn on the cob:
Brush with olive oil and grill over high heat, turning occasionally, until kernels are charred (8–10 minutes).
Let cool slightly, then slice kernels off the cob.
If using frozen/thawed corn:
Heat a skillet over medium-high heat with a splash of oil.
Add corn and cook undisturbed for 2–3 minutes, then stir occasionally until lightly charred (6–8 minutes total).
Set aside to cool.
2. Caramelize the red onion
Heat 1 tbsp olive oil in a small skillet over medium-low heat.
Add sliced red onion and a pinch of salt.
Cook slowly, stirring occasionally, for 8–10 minutes until soft, golden, and sweet.
Set aside to cool.
3. Mix the dressing
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, pepper, and honey/Dijon if using.
4. Assemble the salad
In a large bowl, combine charred corn, caramelized onion, avocado, cherry tomatoes, and chopped herbs.
Drizzle with the dressing and gently toss to combine.
5. Top and serve
Sprinkle crumbled feta on top just before serving.
Serve chilled or at room temperature with grilled chicken, pita, or lentils.
Tips & Notes:
Make ahead: Prep corn, onion, and dressing in advance. Add avocado and feta just before serving.
Make it vegan: Omit feta or use vegan feta alternative.
Add protein: Great with grilled shrimp, chickpeas, or quinoa.
Add crunch: Toasted pine nuts, pumpkin seeds, or crispy pita chips work beautifully.
❓ Frequently asked questions FAQs:
Q: Can I use canned corn?
A: Yes, just drain well and dry roast in a skillet until browned for similar smoky flavor.
Q: How do I keep avocado from browning?
A: Toss it with a little lemon juice before adding to the salad, and add it last if making ahead.
Q: Can I serve this warm?
A: Yes! It’s lovely warm or at room temperature, especially if you’re serving it with grilled mains.
Nutritional Information
Calories: 320
Protein: 6g
Fat: 22g
Carbs: 25g
Fiber: 6g
Sugar: 6g
Sodium: 320mg