Grilled Corn Salad with Spicy Lime Dressing

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

3-4 ears corn, husked

2 Tbsp unsalted butter, melted

1-1/2 tsp Kosher salt, more to taste

freshly ground black pepper

3 Tbsp lime juice, freshly squeezed

2 Tbsp honey

1-1/2 tsp hot sauce

1 tsp garlic powder

1 avocado, diced

1 serrano chile, thinly sliced

1/2 cup cilantro, chopped

Instructions

1. Prepare grill for medium heat. Brush ears of corn with butter, season with salt and pepper.

2. Grill, turning occasionally until charred in spots, about 10-12 minutes. Cool slightly.

3. Whisk lime juice, honey, hot sauce, garlic, and 1 tsp salt in medulla bowl to combine.  

4. Cut kernels from corn and add to bowl, along with chile and cilantro. Toss. Chill.

5. Just before serving add in avocado.

6. Enjoy!  Note:  If less spice is desired, use jalapeño pepper instead of serrano.