Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
User Reviews
5
Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
Description
The salad begins with ears of corn grilled until charred and tender, then cut from the cob to release smoky sweetness. Cherry tomatoes, diced avocado, crumbled goat cheese, red onion, and julienned basil accompany the grilled corn, providing freshness, creaminess, and herbal brightness. This mix creates a textured combination of crisp, creamy, and soft elements.
The hot honey vinaigrette is prepared by gently warming honey with cayenne pepper or hot sauce to infuse heat, then mixing in avocado or olive oil, apple cider vinegar or lime juice, Dijon mustard, garlic powder, and seasoning with salt and pepper. This dressing delivers a sweet heat and acidity that balances the richness of avocado and goat cheese and complements the smoky corn and fresh vegetables.
Served immediately, the salad is vibrant and fresh, suitable as a side for grilled meats or a standalone summer dish. If made ahead, the creamy elements like avocado and goat cheese are best added just before serving to maintain texture and color. Variations can include feta cheese or swapping cilantro for basil to customize flavor.
The salad stores well in an airtight container in the refrigerator for up to three days if the avocado and goat cheese are added at serving time. This ensures the components retain their color and texture without becoming soggy or discolored.
Ingredients
- For the grilled corn:
- 4 corn ears
- 1 tablespoon avocado oil
- salt freshly ground
- black pepper freshly ground
- FOR THE SALAD:
- 1 ½ cups cherry tomato halved, includes heirloom cherry or grape tomatoes
- 1 avocado diced
- ⅓ cup goat cheese crumbled
- ¼ cup red onion diced, or sub green onion
- 6 basil large leaves, julienned
- Hot Honey Vinaigrette:
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- Pinch 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
- salt freshly ground, to taste
- black pepper freshly ground, to taste
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
- Feta cheese can be used instead of goat cheese for a different flavor.
- Cilantro may be substituted for basil to change the herbal notes.
- Prepare the salad ahead but add avocado and goat cheese just before serving to maintain freshness.
- Store the salad in an airtight container in the refrigerator for up to 3 days, excluding avocado and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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