Description
Summer’s zesty grilled corn salad blends charred kernels with creamy avocado and tangy goat cheese. Hot honey vinaigrette drizzled across delivers bold southwestern flavors that dance on palates and leave you craving another refreshing bite.
Ingredients
Scale
Main Ingredients:
- 4 ears of corn
- 1 avocado, diced
- 1 ½ cups halved cherry tomatoes (heirloom or grape)
- ⅓ cup goat cheese, crumbled
Herbs and Aromatics:
- 6 large basil leaves, julienned
- ¼ cup diced red onion (or substitute green onion)
- 1/8 teaspoon garlic powder
Dressing and Seasonings:
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar (or substitute fresh lime juice)
- ¼ teaspoon Dijon mustard
- 1 pinch cayenne pepper or ½ teaspoon hot sauce
- Freshly ground salt
- Freshly ground black pepper
Instructions
- Fire up the grill to a medium-high temperature, ensuring the grates are clean and prepped for cooking.
- Coat the entire corn ears with a thin layer of avocado oil, then generously sprinkle with kosher salt and freshly ground black pepper to enhance the natural flavors.
- Place corn directly on the grill grates and rotate every 5 minutes to achieve an even, caramelized char across the surface, cooking for approximately 15-20 minutes total.
- Remove corn from the grill and allow it to cool for 5-7 minutes to prevent burning while handling.
- Using a sharp chef’s knife, carefully slice the roasted kernels off the cob, collecting them in a large mixing bowl.
- Add diced ripe avocado, halved cherry tomatoes, crumbled goat cheese, thinly sliced red onion, and freshly chopped basil leaves to the corn kernels.
- Prepare the spicy honey vinaigrette by gently warming honey in a small saucepan, then whisking in cayenne pepper or hot sauce for heat.
- Incorporate avocado oil, apple cider vinegar, Dijon mustard, garlic powder, kosher salt, and freshly ground black pepper into the warm honey mixture, creating a vibrant and tangy dressing.
- Drizzle the vinaigrette over the salad and delicately toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve immediately or refrigerate and add fresh avocado and goat cheese just before presenting the salad.
Notes
- Fire up the grill with confidence, knowing perfectly charred corn brings maximum flavor to this summer salad.
- Cooling grilled corn allows kernels to be sliced smoothly without burning your hands or losing juicy sweetness.
- Mixing fresh ingredients creates vibrant color and texture combinations that dance together deliciously.
- Summer’s bounty shines through with crisp vegetables and creamy cheese balanced by spicy-sweet vinaigrette.
- Preparing components separately lets you customize and assemble quickly, making this recipe perfect for spontaneous gatherings or quick weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg