Spicy Honey and Lime Corn Salad
Happy summer, fam!!
It is no secret by now that when summer hits I am all about my corn dishes. I mean, let’s not forget about this stunning confetti corn that I practically live off of all summer long, my Mexican street corn salad that’s the star of every summer party and my gorgeous corn, heirloom tomato and burrata pizza with basil, just to name a few! If you’re not already caught up on all of my favorite corn recipes, then you best get to it and also buckle on up for another one.
I’m a huge fan of this new corn salad rendition because it’s so refreshingly different from anything else I’ve created. We’re talking perfectly charred corn on the barb, because there is truly no better way to eat corn in the summer. A simple yet effective dressing of lime juice, honey and Sriracha for a perfectly balanced zesty, sweet and spicy kick. The addition of cool and creamy avocado chunks, cilantro and jalapeño for crunch and kick make this salad a perfect side dish to enjoy this summer.
Serve at room temp, straight off the grill alongside your favorite grilled meats, veggies and salads. Enjoy and cheers to one delicious summer!
Spicy Honey and Lime Corn Salad
Ingredients
3 ears of corn, husked
2 tablespoons melted butter
1 1/2 teaspoons Kosher salt
Freshly ground black pepper
Juice and zest of 2 limes
2 tablespoons honey
1 teaspoon Sriracha
1 tsp garlic powder
1 large avocado, diced
1 jalapeño chile, thinly sliced
1/2 cup cilantro, chopped
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 for about 5 minutes then cut kernels from cobs.
Meanwhile, whisk lime juice, honey, Sriracha and garlic powder in a large bowl to combine. Add corn, avocados, jalapeño and cilantro to vinaigrette and toss to combine; season with salt and pepper. Serve warm.
