This Roasted Corn Salad recipe was given to me by a neighbor. I've made it 4 times in the past two weeks, it's that good! The honey-lime dressing gives a touch of sweetness to the veggies!
Remove husks from fresh sweet corn. Grill over high heat, turning frequently, until grill marks are even on entire ear of corn. About 4-5 minutes.
Remove corn from cob with a knife. Add to a medium bowl. Combine with avocado and cherry tomatoes.
In a small mason jar (or bowl, or cup) combine honey, lime, salt and pepper. Whisk until blended. Pour over salad. Best served immediately!
Notes
Make sure to remove all of the husk and corn silk before roasting. I used kitchen scissors to make sure there were no stray stringy bits in my salad.
After assembly, roasted corn salad is best served right away.
For a make ahead option, toss a few ears of corn on the grill whenever you have it fired up. Then, cut it off the cob and store in the fridge for making roasted corn salad later!