grilled corn salad with hot honey vinaigrette

By Ambitious Kitchen · 30 min

Ingredients

Instructions

1. Preheat the grill to medium-high heat.
2. Rub the corn all over with the oil, then season with salt and pepper.
3. Grill the corn directly on the grate, turning now and then, until charred and cooked through, about 20 minutes.
4. Let the corn cool, then cut the kernels off the cob into a large bowl.
5. Add the halved cherry tomatoes, diced avocado, crumbled goat cheese, diced red onion and julienned basil to the bowl, and toss to combine.
6. For the vinaigrette, put the honey and cayenne (or hot sauce) in a mason jar or small bowl and microwave for 10 to 15 seconds, until the honey is hot.
7. Add the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt and pepper to the honey mixture, then cover and shake well (or whisk).
8. Taste the vinaigrette and add more hot sauce or cayenne if you want more heat.
9. Pour the vinaigrette over the salad, toss, and season with salt and pepper to taste.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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