Grilled Corn Salad With Hot Honey–Lime Dressing
by Bryan Furman
summermake-ahead
Yield: 8 servingsCook: 10–12 minutes
Ingredients
You have 2 of 10
produce
- ○½ cupcilantro
- ○3 Tbsplime juice(fresh)
- ○1½avocados(cut into ¾" pieces)
- ○1serrano chile(thinly sliced)
- ○3 earscorn(husked)
dairy
- ✓2 Tbspbutter(melted)
pantry staple
- ○1 tspgranulated garlic or garlic powder
- ○1½ tspkosher salt(plus more)
- ✓black pepper
- ✓2 Tbsphoney
other
- ○1½ tspSriracha
Instructions
- 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.
- Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1½ 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.
My notes
Salad can be made 1 day ahead. Keep chilled.