Grilled Corn Salad with Honey Lime Dressing
- 3 husked ears of corn
- 2 Tbsp. melted unsalted butter
- 1 ½ tsp. kosher salt
- Freshly ground black pepper
- 3 Tbsp. fresh lime juice
- 2 Tbsp honey
- 1 ½ tsp. Sriracha
- 1 tsp. garlic powder
- 1 serrano chili, thinly sliced
- ½ cup cilantro leaves with stems
Prepare grill for medium-high heat. Brush corn with butter and season with salt and pepper. Grill, turn occasionally, until kernels are very tender and charred in spots for 10 – 12 minutes. Allow to cool, then cut kernels from cobs.
Whisk lime juice, honey, Sriracha, garlic, and 1 ½ tsp. salt in a large bowl. Add corn, serrano chili, and cilantro to vinaigrette and toss to combine. Add salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours.