Creamy with a little kick, this salad is a great way to highlight hot corn fresh off the grill.

Ingredients

3 ears of corn | husked

2 tablespoons unsalted butter | melted

1 1/2 teaspoons kosher salt | plus more to taste

Freshly ground black pepper

3 tablespoons fresh lime juice

2 tablespoons honey

1 1/2 teaspoons Sriracha

1 teaspoon granulated garlic

1 1/2 avocados | cubed

1 jalapeño chile | thinly sliced

1/2 cup cilantro

Instructions

Step 1

Heat the grill to a medium-high heat. Brush the ears of corn with the melted 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.

Step 2

Meanwhile, whisk the lime juice, honey, Sriracha, granulated garlic, and salt in a large bowl to combine. Add the cut corn, avocados, jalapeño, and cilantro to the vinaigrette and toss to combine. Taste. Season with salt and pepper.

Step 3

Cover the bowl with plastic wrap, pressing the plastic wrap into direct contact with the surface of the salad to prevent avocados from turning brown. Let sit for at least 2 hours. Serve. Enjoy.