Description

Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette is a vibrant summer dish that combines fresh flavors and textures for a delightful meal. The sweetness of charred corn pairs wonderfully with creamy avocado and tangy goat cheese, all brought together by a zesty hot honey vinaigrette. This salad is not only easy to prepare but also incredibly versatile—enjoy it as a light lunch, a colorful side at barbecues, or even as a topping for tacos. With its nutritious ingredients, this dish will leave you feeling satisfied without weighing you down.

Ingredients

Scale

4 ears of corn
1 tablespoon avocado oil
Freshly ground salt and pepper
1 ½ cups halved cherry tomatoes
1 avocado, diced
⅓ cup goat cheese, crumbled
¼ cup diced red onion
6 large leaves basil, julienned
2 tablespoons avocado oil or olive oil
1 tablespoon honey
Pinch of cayenne pepper or ½ teaspoon hot sauce
2 teaspoons apple cider vinegar or fresh lime juice
¼ teaspoon dijon mustard
⅛ teaspoon garlic powder

Instructions

Preheat the grill to medium-high heat.
Brush corn with avocado oil and season with salt and pepper. Grill until charred, about 20 minutes.
Once cooled, cut kernels from the cob into a bowl; add tomatoes, avocado, goat cheese, red onion, and basil.
In a jar or bowl, combine honey, cayenne pepper (or hot sauce), olive oil, apple cider vinegar, dijon mustard, garlic powder, salt, and pepper. Shake or whisk until well combined.
Pour vinaigrette over salad; toss gently to coat. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 9g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 4g
Cholesterol: 5mg

Keywords: Customize your salad by adding grilled chicken or turkey for extra protein. For a vegan version, omit the goat cheese and use maple syrup in the vinaigrette instead.