Summer Corn Salad
There are a thousand different ways to turn fresh corn off the cob into a salad. One of our favorite versions has a kick from Daddy Hinkle’s seasoning, peppers and hot sauce, and it’s mellowed with lime juice and Roark Acres honey. Avocado and cilantro round out this delicious salad. A couple of tips when making this salad – one, grilling the corn intensifies the flavor. And second, let the flavors come together by allowing the salad to sit for at least an hour before serving. This is a great salad for serving at summer gatherings at the lake or backyard get-togethers. It’s a crowd-pleaser, and it goes well with grilled meats or Oklahoma barbecue.
Scale
Ingredients
Scale
- 4 ears corn, husks removed
- 2 tablespoons Hiland Unsalted Butter, melted
- 1 1/2 teaspoons Daddy Hinkles Original Seasoning
- 3 tablespoons lime juice
- 2 tablespoons Roark Acres Honey
- 1 1/2 teaspoon Sriracha Hot Sauce
- 1 1/2 cup avocados, coarsely chopped
- 1 Serrano chile, thinly sliced
- 1/2 cup chopped cilantro
- Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning.
- Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
- Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown.
- Refrigerate 1 hour before serving.