Grilled corn is hands-down one of the most affordable and easy to make summer side dishes. But there are times you want to go the extra step or just want to skip the whole corn-stuck-in-your teeth aspect of eating corn right off the cob. In those cases we can’t recommend this Grilled Corn Salad with Hot Honey Vinaigrette recipe enough.
This is one of those “tastes like it was hard to make but was actually really easy” recipes that wins the crowd over every time. We predict it’s going to give grilled corn on the cob a run for its money.
How to make Grilled Corn Salad with Hot Honey Vinaigrette
Ingredients
- 2 tablespoons Hot Honey
- 2 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil, plus more for pan
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 ears of corn
- 1 poblano pepper
- 10 cherry tomatoes, quartered
- 1 shallot, small diced
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Cotija cheese, for garnish
Directions
- In a small bowl, combine the hot honey and apple cider vinegar. Whisk vigorously while slowly pouring the olive oil into the bowl. Whisk until emulsified. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat. Add the corn and poblano pepper. Cook for about 12 minutes rotating occasionally until charred on the outside. Remove corn and pepper from the pan.
- Place the pepper into an airtight container to steam for 10 minutes. Remove the poblano from the container and rub the outer layer with your hands or paper towel to remove the skin. Discard the stems and seeds and small dice the pepper. Add to a large bowl.
- Cut the corn kernels off the cob and transfer them to the bowl. Add the cherry tomatoes, shallots and cilantro to the bowl.
- Pour the vinaigrette over the salad and toss to combine. Garnish with cilantro and Cotija cheese.
Note: Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
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