| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 ears corn, husks and silk removed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 orange bell pepper, seeded and diced
- 1/2 red onion, diced
- 1 bunch fresh cilantro, chopped
- 1/2 cup avocado oil
- 1 tablespoon honey
- 1 tablespoon hot sauce
- 1 teaspoon garlic, grated
- 2 limes, juiced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the grill to high heat.
- Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
- Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
- For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 254 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 435 mg |
Reviews
Great! I use the dressing recipe for separate dishes as well, it’s great as a regular salad dressing
Was a lil hesitant at first but blew me away
I bring this to every summer bbq we’re invited to!