Grilled Corn Salad with Hot Honey-Lime Dressing Recipe
Creamy with a little kick, this salad is a great way to highlight hot corn fresh off the grill.
Ingredients
3 ears of corn | husked
2 tablespoons unsalted butter | melted
1 1/2 teaspoons kosher salt | plus more to taste
Freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons honey
1 1/2 teaspoons Sriracha
1 teaspoon granulated garlic
1 1/2 avocados | cubed
1 jalapeño chile | thinly sliced
1/2 cup cilantro
Instructions
Step 1
Heat the grill to medium-high heat. Brush the ears of corn with the melted butter; season with salt and pepper. Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Step 2
Meanwhile, whisk the lime juice, honey, Sriracha, granulated garlic, and salt in a large bowl to combine. Add the cut corn, avocados, jalapeño, and cilantro to the vinaigrette and toss to combine. Taste. Season with salt and pepper.
Step 3
Cover the bowl with plastic wrap, pressing the plastic wrap into direct contact with the surface of the salad to prevent avocados from turning brown. Let sit for at least 2 hours. Serve. Enjoy.