Grilled corn salad with hot honey–lime dressing

Indulge in the smoky flavors of grilled corn combined with zesty hot honey-lime dressing. A perfect balance of sweet, spicy, and tangy in every bite.

Ingredients:

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

Instructions:

1. Preheat a grill to medium-high heat. Spread butter on corn cobs and sprinkle with salt and pepper. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Allow to cool slightly, then cut the kernels off the cobs.
2. While the corn is grilling, mix together lime juice, honey, Sriracha, granulated garlic, and 1 and a half teaspoons of salt in a large bowl. Add the grilled corn, avocados, chile, and cilantro to the dressing and toss together. Adjust seasoning with salt and pepper. Cover the bowl with plastic wrap, ensuring it touches the salad directly to prevent browning of avocados. Refrigerate for at least 2 hours.
3. Prepare in Advance: The salad can be prepared 1 day ahead. Keep it refrigerated.

Summary:

• Calories: 1213 kcal
• Fat: 71 g
• Protein: 20 g
• Carbs: 157 g
• Potassium: 2788 mg
• Magnesium: 223 mg