Grilled Corn Salad with Hot Honey VinaigretteGrilled Corn Salad with Hot Honey Vinaigrette
Grilled Corn Salad with Hot Honey Vinaigrette
Grilled Corn Salad with Hot Honey Vinaigrette
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.
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Recipe - 50th STREET EDINA
Recipe: Grilled Corn Salad with Hot Honey Vinaigrette
Grilled Corn Salad with Hot Honey Vinaigrette
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
Ingredients
2 Tbsp. Cry Baby Craig's Hot Honey
2 Tbsp. apple cider vinegar
1/4 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 Tbsp. chopped fresh cilantro, plus more for garish
Cotija cheese, for garnish
Directions
  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Cut the corn kernels off the cob and transfer them to the bowl. Add the cherry tomatoes, shallots and cilantro to the bowl.

  5. 5.

    Pour the vinaigrette over the salad and toss to combine. Garnish with cilantro and Cotija cheese.

  6. 6.

    Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

15 minutes
Prep Time
14 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 Tbsp. Cry Baby Craig's Hot Honey
Cry Baby Craig's Hot Honey
Cry Baby Craig's Hot Honey, 14 Ounce
$14.99$1.07/oz
2 Tbsp. apple cider vinegar
Heinz Distilled Apple Cider Vinegar
Heinz Distilled Apple Cider Vinegar, 32 Ounce
$3.69$0.12/oz
1/4 cup extra virgin olive oil, plus more for pan
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
Freshly ground black pepper to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
4 ears of corn
Amaize Trimmed Fresh Sweet Corn
Amaize Trimmed Fresh Sweet Corn, 4 Each
$6.99$1.75 each
1 poblano pepper
Poblano Peppers
Poblano Peppers, 0.5 Pound
$4.00 avg/ea$7.99/lb
10 cherry tomatoes, quartered
Bushel Boy Red Cherry Tomatoes
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
1 shallot, small diced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
2 Tbsp. chopped fresh cilantro, plus more for garish
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
Cotija cheese, for garnish
Nuestro Queso Talavera Cotija Cheese
Nuestro Queso Talavera Cotija Cheese, 8 Ounce
$7.49$0.94/oz

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Cut the corn kernels off the cob and transfer them to the bowl. Add the cherry tomatoes, shallots and cilantro to the bowl.

  5. 5.

    Pour the vinaigrette over the salad and toss to combine. Garnish with cilantro and Cotija cheese.

  6. 6.

    Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.