If you’re on the hunt for a dish that instantly screams summer with its vibrant colors and irresistible flavors, let me introduce you to the Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe. This salad is a perfect balance of smoky, creamy, tangy, and sweet, all coming together in a way that feels fresh and totally satisfying. The juicy grilled corn kernels married with creamy avocado and tangy goat cheese get a fiery yet sweet kick from the hot honey vinaigrette, making every bite unforgettable. Whether you’re hosting a backyard BBQ or just craving a bright, healthy salad, this recipe will become your go-to all season long.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a vital role in building the salad’s bold flavors and textures. From the naturally sweet corn to the creamy avocado and the punchy vinaigrette, everything works in harmony to make this salad truly special.
- 4 ears fresh corn, husked: The star of the dish, grilled to smoky perfection for maximum flavor.
- 1 tablespoon olive oil: Used to brush the corn before grilling, helping it char beautifully and stay juicy.
- 1 ripe avocado, diced: Adds a luscious creaminess that balances the smoky and spicy notes.
- 1/3 cup crumbled goat cheese: Offers a tangy, slightly sharp bite that contrasts deliciously with the sweet corn.
- 1/4 cup chopped fresh cilantro: Injects a fresh, herbaceous brightness and color.
- 1/4 small red onion, finely chopped: Provides a mild bite and crunch without overpowering the salad.
- Salt and pepper to taste: Essential for bringing all the flavors together perfectly.
For the Hot Honey Vinaigrette
- 2 tablespoons hot honey (or regular honey + a pinch of red pepper flakes): Delivers a warm sweetness with a tantalizing spicy edge.
- 2 tablespoons apple cider vinegar: Adds a bright acidity that lifts the entire dish.
- 1 tablespoon Dijon mustard: Gives body and a gentle tang for balance.
- 1/4 cup extra virgin olive oil: Smoothly emulsifies the dressing and enriches the flavors.
- Pinch of salt: Enhances all the dressing ingredients, making the vinaigrette sing.
How to Make Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe
Step 1: Grill the Corn
First things first, preheat your grill or grill pan to medium-high. Brush those freshly husked ears of corn with olive oil to encourage that lovely char and prevent sticking. Grill each ear for 10 to 12 minutes, turning occasionally so you get those beautiful spots where the natural sugars caramelize. Once they’re tender and charred just right, take them off the heat and let them cool slightly before cutting the kernels off the cobs. This smoky, juicy corn is the flavor base that makes this salad unforgettable.
Step 2: Prepare the Salad Base
Transfer the warm grilled corn kernels into a large mixing bowl and add the diced avocado, crumbled goat cheese, chopped cilantro, and finely chopped red onion. Each of these adds depth: creamy avocado tempers the charred corn’s sweetness, tangy goat cheese introduces richness, fresh cilantro brightens the mix, and the onion lends a subtle crunch and bite.
Step 3: Whisk the Hot Honey Vinaigrette
In a small jar or bowl, combine the hot honey, apple cider vinegar, Dijon mustard, olive oil, and a pinch of salt. Whisk vigorously until everything is fully emulsified and glossy. This vinaigrette brings a sweet heat and tang that perfectly complements the summer freshness of the salad.
Step 4: Combine and Toss
Pour the vinaigrette over the salad ingredients, then gently toss everything together to coat all those vibrant components in the flavorful dressing. Take a moment to taste and adjust with salt and pepper as needed. This step ensures every forkful bursts with balanced flavor. You can serve it immediately or chill it in the fridge for up to 2 hours to meld the flavors even further.
How to Serve Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe
Garnishes
To elevate the presentation and taste, consider sprinkling a little extra crumbled goat cheese or a handful of chopped fresh cilantro on top just before serving. A few thin slices of jalapeño or a light dusting of smoked paprika also add a lovely punch and pop of color.
Side Dishes
This salad is a fantastic side for grilled chicken, fish, or even a juicy steak. It also shines beside a simple freshwater tomato salad or crusty artisan bread for a lighter, veggie-forward meal. The layers of flavor can hold their own alongside a variety of mains without getting lost.
Creative Ways to Present
Try serving the Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe in hollowed-out grilled bell peppers or even as a topping for toasted crostini for a stylish appetizer. For a festive twist, serve it in mason jars or build it over a bed of mixed greens for added crunch and volume.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe, simply transfer them to an airtight container and refrigerate. It will stay fresh for up to one day, though the avocado may brown slightly—squeezing a touch of lime juice before storing can help preserve its vibrant color.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the texture changes in avocado and goat cheese. To keep enjoying it at its peak, avoid freezing and focus on eating within a day or two.
Reheating
Since this salad is best served chilled or at room temperature, reheating isn’t recommended. Instead, gently bring it out of the fridge 15 minutes before serving to let flavors bloom naturally without cooking the avocado or melting the cheese.
FAQs
Can I use frozen corn instead of fresh for this recipe?
Fresh corn is ideal for that smoky, charred flavor, but if fresh corn isn’t available, thawed frozen corn can work in a pinch. Skip the grilling step and sauté the corn kernels in a hot pan with olive oil for a little caramelization.
What if I don’t have hot honey—how can I make a substitute?
No worries! You can easily make hot honey by mixing regular honey with a pinch of red pepper flakes or your favorite chili powder. Adjust the spice level to your liking to replicate that perfect sweet heat.
Is this salad suitable for vegans?
The original recipe includes goat cheese, which is not vegan. However, you can easily swap it out for a plant-based cheese or omit it altogether for a delicious vegan version while still maintaining great flavor and texture.
Can I add other vegetables or proteins to this salad?
Absolutely! Grilled bell peppers, cherry tomatoes, or black beans all make delightful additions. For protein, grilled shrimp or chicken pair beautifully, making the salad a complete meal.
How long can I prepare this salad in advance?
This salad is best when freshly made or chilled for up to 2 hours before serving. It can be stored for up to one day, but avocado browning and texture changes might occur beyond that.
Final Thoughts
There’s something truly special about the Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe that brings summer to your table in every bite. It’s fresh, flavorful, and packed with textures and tastes that are sure to delight your friends and family. I can’t encourage you enough to try this recipe soon; it’s one of those dishes you’ll want to make again and again because it just hits all the right notes!
Print
Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette is a vibrant and flavorful summer salad that combines smoky grilled corn with creamy avocado, tangy goat cheese, and a sweet-spicy vinaigrette. Perfect as a light lunch or a side dish, this salad offers a delicious mix of textures and flavors with easy grilling and quick assembly.
Ingredients
Salad
- 4 ears fresh corn, husked
- 1 tablespoon olive oil
- 1 ripe avocado, diced
- 1/3 cup crumbled goat cheese
- 1/4 cup chopped fresh cilantro
- 1/4 small red onion, finely chopped
- Salt and pepper to taste
Hot Honey Vinaigrette
- 2 tablespoons hot honey (or regular honey + a pinch of red pepper flakes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Pinch of salt
Instructions
- Preheat and prepare the grill: Preheat a grill or grill pan over medium-high heat to get it ready for cooking the corn.
- Grill the corn: Brush the husked corn with olive oil and grill for 10–12 minutes, turning occasionally until the corn is charred in spots and tender. This imparts a delicious smoky flavor.
- Cut kernels from the cob: Remove the grilled corn from the heat and let it cool slightly. Then cut the kernels off the cob and transfer them to a large bowl.
- Combine salad ingredients: Add the diced avocado, crumbled goat cheese, chopped cilantro, and finely chopped red onion to the bowl with the grilled corn kernels.
- Prepare the vinaigrette: In a small jar or bowl, whisk together the hot honey, apple cider vinegar, Dijon mustard, extra virgin olive oil, and a pinch of salt until well combined.
- Toss the salad: Pour the hot honey vinaigrette over the salad mixture and gently toss to combine all the ingredients evenly.
- Season and serve: Taste the salad and season with salt and pepper as needed. Serve immediately for the freshest flavor or chill in the refrigerator for up to 2 hours before serving.
Notes
- For extra flavor, add chopped jalapeño to add more heat.
- Use lime juice instead of vinegar for a citrusy twist on the vinaigrette.
- This salad is best served fresh but can be refrigerated for up to one day.
