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

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

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.

Course Gluten Free, Grain Free, Lunch, Nut Free, Side Dish, Vegetarian

Cuisine American

Keyword grilled corn salad

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 167cal

Author Monique Volz of AmbitiousKitchen.com

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

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