Grilled Corn Salad with Hot Honey-Lime Dressing

bon appétit salad side backyard bbq corn honey chile pepper cilantro lime juice avocado

Bryan Furman

8 servings

Source

Ingredients

3 ears of corn, husked

2 Tbsp. unsalted butter, melted

1 1/2 tsp. kosher salt, plus more

Freshly ground black pepper

3 Tbsp. fresh lime juice

2 Tbsp. honey

1 1/2 tsp. Sriracha

1 tsp. granulated garlic

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

1 serrano chile, thinly sliced

1/2 cup cilantro leaves with tender stems

Method

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 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.

Salad can be made 1 day ahead. Keep chilled.