Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette

Name: Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: For the grilled corn:; 4 ears of corn; 1 tablespoon avocado oil; Freshly ground salt and pepper; FOR THE SALAD:; 1 ½ cups halved cherry tomatoes (i love heirloom cherry or grape tomatoes!); 1 avocado, diced; ⅓ cup goat cheese crumbled; ¼ cup diced red onion or sub green onion; 6 large leaves basil, julienned; Hot Honey Vinaigrette:; 2 tablespoons avocado oil or olive oil; 1 tablespoon honey; Pinch of cayenne pepper OR 1/2 teaspoon hot sauce of choice; 2 teaspoons apple cider vinegar (or sub fresh lime juice); ¼ teaspoon Dijon mustard; ⅛ teaspoon garlic powder; Freshly ground salt and pepper, to taste

User Reviews

5.0

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 servings
Calories
167 kcal
Course
Side Dish, Lunch
Cuisine
American, Vegan

Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette

Stella Guerrero

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Wonderful grilled corn salad with avocado, tangy goat cheese, and a sweet & spicy hot honey vinaigrette. This fresh, easy grilled corn salad comes together in a few simple steps and makes the perfect summer lunch or side dish! Enjoy it on its own or add your favorite protein for a full meal.

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Ingredients

Servings

For the grilled corn:
4 ears of corn
1 tablespoon avocado oil
Freshly ground salt and pepper
FOR THE SALAD:
1 ½ cups halved cherry tomatoes (i love heirloom cherry or grape tomatoes!)
1 avocado, diced
⅓ cup goat cheese crumbled
¼ cup diced red onion or sub green onion
6 large leaves basil, julienned
Hot Honey Vinaigrette:
2 tablespoons avocado oil or olive oil
1 tablespoon honey
Pinch of cayenne pepper OR 1/2 teaspoon hot sauce of choice
2 teaspoons apple cider vinegar (or sub fresh lime juice)
¼ teaspoon Dijon mustard
⅛ teaspoon garlic powder
Freshly ground salt and pepper, to taste

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Instructions

Preheat grill to medium high heat.
Drizzle corn with oil and rub all over. Season with salt and pepper. Place the corn directly on the grill and turn occasionally until the corn is charred and cooked, about 20 minutes.
Allow corn to cool then cut the corn from the cob and place in a large bowl. Add tomatoes, avocado, goat cheese, red onion and basil. Toss together to combine.
Make your hot honey vinaigrette: in a mason jar or small bowl add honey and cayenne or hot sauce; microwave for 10-15 seconds until the honey is hot. Remove and add in the olive oil, apple cider vinegar, dijon, garlic powder and salt and pepper; put a lid on the mason jar and shake well to combine. You can also whisk together in a small bowl if preferred. Taste and add more hot sauce or cayenne if you want it spicier! Pour over the corn salad and toss to combine. Season the salad with salt and pepper to taste.
Enjoy the corn salad immediately. If you are making ahead of time, I recommend leaving the avocado and goat cheese out until ready to serve.

Notes

Feel free to use feta instead of goat cheese and/or cilantro instead of basil.
See the full post for our favorite ways to customize this corn salad.
Store this fresh grilled corn salad in an airtight in the refrigerator for up to 3 days. If you plan on making it ahead of time I'd recommend leaving the avocado and goat cheese off until you're ready to serve it.

Nutrition Information

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Serving 1serving (based on 6) Calories 167cal (8%) Carbohydrates 11g (4%) Protein 4.1g (8%) Fat 12.8g (20%) Saturated Fat 3.2g (16%) Fiber 2.3g (9%) Sugar 5.9g (12%)