With Hot Honey Lime Dressing
This vibrant and refreshing salad bursts with the sweetness of grilled corn and tomatoes, balanced by a zesty and slightly spicy dressing. It’s a perfect side dish for any summer gathering.
Ingredients
For the Salad:
- 6 ears of corn, husked
- 1 pint cherry tomatoes, halved
- 1 cup cucumber, small dice
- ½ cup red onion, finely diced
- 1/3 cup fresh basil, chiffonade (thinly sliced)
For the Hot Honey and Lime Dressing:
- 2 tablespoons extra virgin olive oil
- Juice of 2 limes
- 1 tablespoon Mike’s Hot Honey (or other hot honey)
- ½ teaspoon sea salt (or to taste)
Instructions
- Grill the corn: Preheat your grill to medium-high heat. Lightly brush the husked corn with a little olive oil (optional, but helps with charring). Place the corn directly on the grill grates. Grill, turning occasionally, for 10–15 minutes, or until the kernels are tender and have some nice char marks.
- Cool and cut the corn: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife.
- In a large bowl, combine the grilled corn kernels, halved cherry tomatoes, diced cucumber and diced red onion.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lime juice, hot honey and salt until well combined.
- Pour the hot honey and lime dressing over the salad ingredients. Gently toss to ensure everything is evenly coated.
- Just before serving, stir in the chiffonade of fresh basil. This will keep the basil from bruising and maintain its bright flavor and color.
- Serve the Grilled Corn and Tomato Salad immediately or chill for later. It’s a fantastic accompaniment to grilled meats or enjoyed on its own.
