Grilled Corn Salad With Hot Honey Lime Dressing Recipes

GRILLED CORN SALAD

Steps:

• Heat grill until very hot, add corn and jalapeños, turn frequently until charred on all sides. Corn will take about 20 minutes, jalapeños take much less time, watch carefully. Remove from grill and let cool slightly.
• Shuck corn and cut off the kernels into a large bowl. Finely chop one grilled jalapeño and add to the bowl. Add the cherry tomatoes, cucumber, onion, garlic and cilantro. Season with salt and pepper to taste and toss gently to combine well.
• In a jar with a tight fitting lid, place all the ingredients for the dressing. Screw on lid and shake vigorously to combine.
• Pour about half the dressing over the salad, toss to combine well. Taste and adjust seasonings and add more dressing if needed. Serve immediately, at room temperature. Enjoy.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING

Steps:

• Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
• Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
• Do Ahead
• Salad can be made 1 day ahead. Keep chilled.

GRILLED CORN SALAD

Steps:

• Remove the husk and silk from the corn, brush with olive oil and season with salt.
• Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
• Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
• Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
• Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
• In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
• In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
• Garnish with cilantro leaves, and season with more salt or pepper as desired.
• Drizzle the corn salad with the creamy lime dressing or serve on the side.

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING

Steps:

• Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
• Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
• Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
• Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
• Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.