Description
A vibrant, fresh grilled corn salad featuring juicy avocado, tangy goat cheese, and a sweet-spicy hot honey vinaigrette. Perfect for summer lunches or as a refreshing side dish, this easy-to-make salad combines smoky grilled corn with bright tomatoes, fresh basil, and a kick of heat from cayenne or hot sauce, all tossed together for a deliciously balanced flavor profile.
Ingredients
For the Grilled Corn:
- 4 ears of corn
- 1 tablespoon avocado oil
- Freshly ground salt and pepper, to taste
For the Salad:
- 1 ½ cups halved cherry tomatoes (heirloom cherry or grape tomatoes recommended)
- 1 avocado, diced
- ⅓ cup goat cheese, crumbled
- ¼ cup diced red onion (or substitute with green onion)
- 6 large basil leaves, julienned
Hot Honey Vinaigrette:
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- Pinch of cayenne pepper OR ½ teaspoon hot sauce of choice
- 2 teaspoons apple cider vinegar (or substitute with fresh lime juice)
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon garlic powder
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the grill: Heat your grill to medium-high heat to prepare for grilling the corn, which will infuse it with a smoky flavor.
- Prepare the corn: Drizzle the ears of corn with avocado oil and rub it all over the kernels. Season generously with freshly ground salt and pepper for flavor.
- Grill the corn: Place the oiled and seasoned corn directly on the grill. Turn occasionally to ensure even charring and cooking, about 20 minutes, until the corn is cooked and slightly charred for added smoky taste.
- Cool and cut the corn: Allow the grilled corn to cool slightly, then carefully cut the kernels off the cob into a large bowl.
- Combine salad ingredients: Add the halved cherry tomatoes, diced avocado, crumbled goat cheese, diced red onion, and julienned basil leaves to the bowl with corn. Toss gently to combine all the fresh ingredients.
- Make the hot honey vinaigrette: In a microwave-safe container or small bowl, combine honey with cayenne pepper or hot sauce. Heat in the microwave for 10-15 seconds until the honey is warm. Remove and add avocado or olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Shake vigorously in a covered jar or whisk thoroughly in a bowl until the vinaigrette is emulsified and well mixed.
- Toss the salad with vinaigrette: Pour the hot honey vinaigrette over the corn salad mixture. Toss gently to evenly coat all ingredients with the dressing. Season again with salt and pepper to your taste preference.
- Serve or store: Enjoy the salad immediately for best flavor and texture. If preparing in advance, omit the avocado and goat cheese until just before serving to maintain freshness.
Notes
- Feta cheese can be used as an alternative to goat cheese for a different flavor.
- Cilantro can be substituted for basil if preferred.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- If making ahead, keep avocado and goat cheese separate until serving to prevent browning and sogginess.
