Grilled Corn Salad with Hot Honey-Lime Dressing
A refreshing summer salad featuring charred grilled corn tossed with creamy avocado, spicy serrano chile, and fresh cilantro in a zesty honey-lime dressing with a kick of Sriracha.
Ingredients
- •3 ears corn
- •2 Tbsp unsalted butter
- •1½ tsp kosher salt
- •1 pinch black pepper
- •3 Tbsp lime juice
- •2 Tbsp honey
- •1½ tsp Sriracha
- •1 tsp granulated garlic
- •1½ whole avocados
- •1 whole serrano chile
- •½ cup cilantro
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Brush ears of corn with 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.
15 min
- 2.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
120 min
- 3.
Salad can be made 1 day ahead. Keep chilled.
