Grilled Corn Salad with Hot Honey-Lime Dressing

Ingredients for Grilled Corn Salad with Hot Honey-Lime Dressing

• 3 ears of corn, husked

• 2 tablespoons unsalted butter, melted

• 1 1/2 teaspoons kosher salt, plus more

• Freshly ground black pepper

• 45ml fresh lime juice

• 2 tablespoons honey

• 1 1/2 teaspoons Sriracha

• 1 teaspoon granulated garlic

• 1 1/2 avocados, cut into 3/4" pieces

• 1 serrano chilli, thinly sliced

• 1/2 cup coriander 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 cobs.

Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 teaspoons salt in a large bowl to combine. Add corn, avocados, chilli, and coriander 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.

Salad can be made 1 day ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.