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
Scale
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.