Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue. This recipe is from B’s Cracklin’ BBQ in Savannah, GA. Learn more about pitmaster Bryan Furman here.
Recipe information
Yield
8 servings
Ingredients
3
2
1½
3
2
1½
1
1½
1
½
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Preparation
Step 1
Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Step 2
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1½ tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
Do Ahead: Salad can be made 1 day ahead. Keep chilled.