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