Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
This Grilled Corn Salad with Avocado, Goat Cheese, and Hot Honey Vinaigrette is the perfect balance of flavors and textures, making it a must-try for any summer gathering or light lunch. The charred corn offers a smoky sweetness, while the creamy avocado, tangy goat cheese, and spicy-sweet vinaigrette bring the dish together beautifully. This salad is fresh, vibrant, and a true celebration of seasonal produce. Whether served as a side dish or the star of the meal, it’s sure to impress.
Ingredients
For the grilled corn:
- 4 ears of corn
- 1 tablespoon avocado oil
- Freshly ground salt and pepper
For the salad:
- 1 ½ cups halved cherry tomatoes (heirloom or grape tomatoes)
- 1 avocado, diced
- ⅓ cup goat cheese, crumbled
- ¼ cup diced red onion (or substitute green onion)
- 6 large basil leaves, julienned
For the Hot Honey Vinaigrette:
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- Pinch of cayenne pepper or 1/2 teaspoon hot sauce
- 2 teaspoons apple cider vinegar (or substitute fresh lime juice)
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon garlic powder
- Freshly ground salt and pepper, to taste
Directions
1. Grill the Corn:
- Preheat your grill to medium-high heat. Drizzle the ears of corn with avocado oil, ensuring they are well coated. Season with freshly ground salt and pepper.
- Place the corn directly on the grill, turning occasionally until charred and cooked through, about 20 minutes.
- Once cooked, allow the corn to cool slightly. Cut the kernels from the cob and transfer them to a large bowl.
2. Assemble the Salad:
- Add the halved cherry tomatoes, diced avocado, crumbled goat cheese, diced red onion, and julienned basil to the bowl with the grilled corn. Toss gently to combine all ingredients.
3. Make the Hot Honey Vinaigrette:
- In a small mason jar or bowl, combine the honey and cayenne pepper (or hot sauce). Microwave for 10-15 seconds until the honey is warm.
- Remove from the microwave and add the avocado oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Shake the jar vigorously (or whisk in a bowl) until all the ingredients are well combined.
4. Dress the Salad:
- Pour the hot honey vinaigrette over the salad and toss to coat evenly. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve:
- Serve immediately for the freshest taste. If preparing ahead of time, keep the avocado and goat cheese separate until ready to serve to ensure the salad remains crisp and fresh.
Notes
- Make Ahead Tip: If you’re prepping this salad in advance, consider keeping the avocado and goat cheese separate until just before serving to maintain their texture.
- Vinaigrette Variation: If you prefer a little more kick, feel free to increase the cayenne or hot sauce in the vinaigrette. Lime juice can be used in place of apple cider vinegar for a citrusy twist.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Final Thoughts
This Grilled Corn Salad with Avocado, Goat Cheese, and Hot Honey Vinaigrette is a beautiful combination of fresh flavors and textures. The hot honey vinaigrette adds a delightful balance of heat and sweetness that complements the creamy avocado and tangy goat cheese perfectly. It’s an ideal summer dish that’s both impressive and easy to make. Enjoy this salad as a side dish or light lunch, and watch it become a staple at your table!
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Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
- Total Time: 30 minutes
- Yield: 4 1x
Description
Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette is a true celebration of summer flavors. Charred, smoky corn brings a bold depth of flavor that perfectly complements the creamy avocado and tangy goat cheese, while the hot honey vinaigrette adds just the right amount of sweetness and heat. The fresh cherry tomatoes and basil give the salad a bright and refreshing touch, making this dish perfect for a backyard barbecue or a light lunch on a warm day.
Ingredients
For the grilled corn:
4 ears of corn
1 tablespoon avocado oil
Freshly ground salt and pepper
For the salad:
1 ½ cups halved cherry tomatoes (heirloom or grape tomatoes)
1 avocado, diced
⅓ cup goat cheese, crumbled
¼ cup diced red onion (or substitute green onion)
6 large basil leaves, julienned
For the Hot Honey Vinaigrette:
2 tablespoons avocado oil or olive oil
1 tablespoon honey
Pinch of cayenne pepper or 1/2 teaspoon hot sauce
2 teaspoons apple cider vinegar (or substitute fresh lime juice)
¼ teaspoon Dijon mustard
⅛ teaspoon garlic powder
Freshly ground salt and pepper, to taste
Instructions
Preheat your grill to medium-high heat. Drizzle the ears of corn with avocado oil, ensuring they are well coated. Season with salt and pepper.
Place the corn directly on the grill, turning occasionally until charred and cooked through, about 20 minutes.
Allow the corn to cool, then cut the kernels from the cob and place them in a large bowl. Add the halved cherry tomatoes, diced avocado, crumbled goat cheese, diced red onion, and julienned basil. Toss gently to combine.
To make the hot honey vinaigrette, add honey and cayenne pepper (or hot sauce) to a small mason jar or bowl. Microwave for 10-15 seconds until the honey is warm. Remove from the microwave, then add the avocado oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Put a lid on the mason jar and shake vigorously, or whisk together in the bowl until well combined.
Pour the vinaigrette over the salad and toss to coat. Season the salad with additional salt and pepper to taste.
Serve immediately, or if making ahead, keep the avocado and goat cheese separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320