Grilled corn salad with hot honey-lime dressing recipe

Ingredients for Grilled corn salad with hot honey-lime dressing

• 3 ears of corn, husked

• 30 g unsalted butter, melted

• 8 g kosher salt, plus more

• freshly ground black pepper

• 45 ml fresh lime juice

• 30 g honey

• 8 g Sriracha

• 5 g granulated garlic

• 1 1/2 avocados, cut into 2 cm pieces

• 1 serrano chilli, thinly sliced

• 15 g coriander leaves with tender stems

How to make Grilled corn salad with hot honey-lime dressing

1. Preheat the grill to medium-high heat.

2. Brush the ears of corn with melted butter and season with salt and pepper.

3. Grill the corn, turning occasionally, for 10–12 minutes, or until the kernels are very tender and charred in spots.

4. Allow the corn to cool slightly, then cut the kernels from the cobs.

5. Meanwhile, whisk together the lime juice, honey, Sriracha, granulated garlic, and 1 ½ teaspoons of salt in a large bowl until combined.

6. Add the corn, diced avocados, chopped chilli, and chopped coriander (cilantro) to the vinaigrette and toss gently to combine. Season with additional salt and pepper to taste.

7. Cover the salad with cling film, pressing it directly against the surface to prevent the avocados from browning.

8. Chill the salad in the refrigerator for at least 2 hours before serving.

9. The salad can be prepared up to 1 day in advance; keep it chilled until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.