This grilled corn salad can almost match anything at your summer barbecue. Actually most people will do it again and again after they tried the first time, because they are just fascinated by its amazing flavor! This bright and light dish can surely be a hit at your dinner party! The recipe introduced can yield 8 servings in total. 



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3 ears of corn, husked

2 Tbsp. unsalted butter, melted

1½ tsp. kosher salt, plus more

Freshly ground black pepper

3 Tbsp. fresh lime juice

2 Tbsp. honey

1½ tsp. Sriracha

1 tsp. granulated garlic or garlic powder

1½ avocados, cut into ¾" pieces

1 serrano chile, thinly sliced

½ cup cilantro leaves with tender stems




Set your grill at medium-high heat. Brush ears of corn with butter and  season with salt and pepper.


Grill corns for about 10-12 minutes, until kernels are very tender and charred in spots. Meanwhile, remember to turn occasionally.


After finishing grilling, let the corns rest to cool, and then cut kernels from cobs.


Whisk the following ingredients in a large bowl to combine: lime juice, honey, Sriracha, granulated garlic, and 1½ tsp. salt. Then add corn, avocados, chile and cilantro to vinaigrette and toss to combine; season with salt and pepper.


Cover with plastic wrap and press in direct contact with salad, in an aim to prevent avocados from turning brown. Finally chill at least 2 hours. Thus the dish is ready to be served! 


Tips: Salad can be made 1 day in advance and needs to be chilled.



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