Grilled Corn Salad with Spicy Honey-Lime Dressing

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A fresh grilled corn salad with a kick

Lime juice, honey, Sriracha and garlic give the dressing its identity. Make enough for leftovers.

Hot summer nights are here for a while and we’re cooking outdoors

I am always in search of a new and tasty corn salad. I’ve honed my skills at grilling the corn on the outdoor BBQ, so I look for new and unusual ingredients to tie the mixture together. This one from Bon Appetit fits the order. It uses summer’s freshest corn, thinly sliced Serrano chilis, torn baby cilantro leaves, and avocado - just four ingredients. However, the dressing is the showstopper here.

Just before the toss, all the ingredients are piled together, each with its own distinct flavor

The dressing combines freshly squeezed lime juice, honey, Sriracha, and garlic. Test the heat before pouring it over the salad. Add a little more honey if its too spicy, more Sriracha if you are adventurous. Remember, the flavors will meld as the mixture sits.

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Grilled Corn Salad with Hot Honey-Lime Dressing

Yield: #6-8 servings

Ingredients

• 3 ears of corn, husked

• 2 Tbsp. unsalted butter, melted

• 1½ tsp. kosher salt, plus more

• Freshly ground black pepper

• 3 Tbsp. fresh lime juice

• 2 Tbsp. honey

• 1½ tsp. Sriracha

• 1 tsp. granulated garlic or garlic powder

• 1½ avocados, cut into ¾" pieces

• 1 serrano chile, thinly sliced

• ½ cup cilantro leaves with tender stems

Directions

• 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 the vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with a salad to prevent avocados from turning brown. Chill at least 2 hours.

Do Ahead: Salad can be made 1 day ahead. Keep chilled. Remember to check the heat of the salad dressing before tossing it. You don’t want something so spicy that no one will touch.

Recipe and photo credits by Bon Appetit and author

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