Grilled Corn Avocado Salad with Pickled Red Onions

by Thea Miller

Grilled Corn Avocado Salad with Pickled Red Onions


3 ears of corn, husked
⅓ cup prepared pickled onions*
6 cups chopped romaine (or use shaved Brussels, cabbage, kale)
1 large avocados, sliced
3 tablespoons crumbled cotija cheese
honey lime dressing:
6 tablespoons avocado oil
4 tablespoons fresh lime juice
1 jalapeno pepper, deseeded and minced
1-2 tablespoon honey
3 tablespoons cilantro, chopped


CORN: Peel and clean the corn. Preheat an indoor or outdoor grill to medium-high heat. Clean the grill grates then grill the corn for 6-10 minutes or until lightly blistered and charred on all sides. Remove to a cutting board. When cool enough to handle shave the corn off the cob and set it aside.
DRESSING: Toss the oil, lime juice, honey, jalapeno, cilantro, and salt and pepper in a mason jar.
SALAD: Add the lettuce, shaved corn, and pickled onions to a large dish. Toss with ¾ of the dressing, taste, and add more as desired. Serve with sliced avocados on top and crumbled Cotija cheese.

* Pickled Red Onions

1 large red onion, sliced (⅛ -½ inch thick)
½ cup EACH: water AND apple cider vinegar
1 ½ tablespoon sugar (or more if you prefer sweeter)
1 ¼ teaspoon kosher salt
¼ cup distilled white vinegar
1 teaspoon peppercorns (optional)

ONIONS: Add the thinly sliced red onions to a large jar that has a tight-fitting lid, set aside for later
LIQUID: In a saucepan, heat the water until boiling over medium heat. Then add the sugar, salt, and both kinds of vinegar and bring the pickling liquid to a gentle simmer.
PICKLED ONIONS: When simmering, add the peppercorns, remove from heat and allow the liquid to cool for 2 minutes. Place the jar of onions in the sink or on a plate and pour the pickling liquid over the onions in the jar. Using a spoon or fork, press the onions down so that they are completely submerged in the pickling liquid. Cover and allow the onions to sit at room temperature for at least 30 minutes or up to 1 hour. You can also make these ahead of time, let pickle at room temperature, and then pop them into the refrigerator to use later. Pickled onions hold up for 1-2 weeks when refrigerated