Recipe courtesy of Susie Bulloch

Grilled Corn Salad with Lime Vinaigrette

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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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 


  1. Preheat the grill to high heat.
  2. 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.
  3. Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
  4. 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.
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