GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING

Grilled Corn Salad with Hot Honey-Lime Dressing image

Provided by Bryan Furman

Yield 8 servings

Number Of Ingredients 11

3 ears of corn, husked
2 Tbsp. unsalted butter, melted
1 1/2 tsp. kosher salt, plus more
Freshly ground black pepper
3 Tbsp. fresh lime juice
2 Tbsp. honey
1 1/2 tsp. Sriracha
1 tsp. granulated garlic
1 1/2 avocados, cut into 3/4" pieces
1 serrano chile, thinly sliced
1/2 cup cilantro leaves with tender stems

Steps:

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.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. 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.