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Grilled Corn Salad with Hot Honey-Lime Dressing

Serves 8

This recipe can be adapted to your taste (I actually made this salad by just steaming the corn briefly as I didnt have time to fire up the grill). I increased the amount of avocado and added some cherry tomatoes and reduced the amount of Sriracha and Serrano as I dont handle spicy heat very well, and it was delicious! 


  • 3 ears of corn, husked
  • 1½ tsp. kosher salt, plus more
  • Freshly ground black pepper
  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. raw honey
  • 1½ tsp. Sriracha
  • 1 tsp. granulated garlic or garlic powder
  • 1½ avocados, cut into ¾” pieces
  • 1 serrano chile, thinly sliced
  • ½ cup cilantro leaves with tender stems


  1. 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, 1012 minutes. Let cool slightly, then cut kernels from cobs.
  2. Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1½ tsp. salt in a large bowl to combine.
  3. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper.
  4. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.

Do Ahead: Salad can be made 1 day ahead. Keep chilled.

This recipe is adapted from Bs Cracklin’ BBQ in Savannah, GA.

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