This side is easy to make and refreshing to accompany your grilled mains this summer. It’s bright, light, sweet and tangy with a kick.
Grilled Corn Salad with Hot Honey Lime Dressing
8 Servings
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. garlic powder
1 or 2 avocados, cut into ¾” pieces, add to salad before serving
1 serrano chile or jalapeño, thinly sliced
½ cup cilantro leaves with tender stems
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 the cobs.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1½ tsp. salt in a large bowl to combine. Add corn, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap. Add avocados before serving. Chill at least 2 hours.
Do Ahead: Salad can be made 1 day ahead. Keep chilled.
