grilled corn and avocado salad with hot honey-lime dressing

adapted from Bon Appétit.

ingredients

  • 3 ears of corn, husked
  • 2 Tbsp unsalted butter, melted
  • 3 Tbsp fresh lime juice
  • 2 Tbsp honey or agave
  • 1½ tsp Sriracha
  • 1 tsp granulated garlic or garlic powder
  • 2 avocados, cut into ¾” pieces
  • 1 serrano chile, thinly sliced
  • ½ cup cilantro leaves with tender stems

method

  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, 10–12 minutes. Let cool slightly, then cut kernels from cobs.

  2. Meanwhile, whisk lime juice, honey, Sriracha, and granulated garlic in a large bowl to combine. Add corn, chile, and cilantro to vinaigrette and toss to combine; season to taste with salt and pepper. Cover and chill at least 2 hours. Remove from refrigerator about 1 hour before serving and mix in the avocados.

  3. Do Ahead: Salad can be prepared (except the avocados) 1 day ahead. Keep chilled.

serves about 8.

 

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