Grilled corn salad with avocado and honey lime vinaigrette
Ingredients
- 4 ears of corn, husked
- 2 tablespoons unsalted butter, melted
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 teaspoons Sriracha
- 1 teaspoon chopped garlic
- 1 avocados, cut into 2 centimeter pieces
- 1 serrano chile, thinly sliced
- 1/2 cup cilantro leaves with tender stems
- 1/4 cup radish coins, for garnish
- 1 teaspoon Old Bay seasoning or to taste
- Salt and pepper
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 slightly, then cut kernels from cobs.
- Whisk lime juice, honey, Sriracha, granulated garlic, and 1-1/2 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, cilantro and radish to vinaigrette and toss to combine; season with Old Bay Seasoning. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least two hours.
