Jalapeño Honey-Lime Grilled Corn Salad
Late summer and early fall is peak season for fresh sweet corn, plus the weather is still warm enough to fire up the grill! Give this simple recipe a try for a sweet and spicy side dish with your next meal.
This recipe serves eight. Plan to make a day ahead and chill overnight, or chill for at least two hours before serving.
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 jalapeno, thinly sliced
1/2 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 cobs.
Meanwhile, whisk lime juice, honey, sliced jalapeno, 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 before serving.
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