Ingredients:

  • 6 ears fresh sweet corn, husks removed
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 cup honey
  • 3 tbsp BBQ sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Light your grill to medium-high. Lightly brush the corn with neutral oil and sprinkle with salt. Place ears directly on the grates and rotate every 2–3 minutes until kernels are bright yellow with mahogany-colored charred spots, approximately 8–10 minutes.
  2. Stand the grilled corn upright in a large bowl. Using a sharp knife, slice downward from the top of the cob to the bottom to strip the kernels directly into the bowl.
  3. In a small bowl, whisk together the honey, BBQ sauce, lime juice, apple cider vinegar, and minced garlic until smooth.
  4. Pour the dressing over the warm corn. Fold in the diced red onion, red bell pepper, and chopped cilantro. Dust with smoked paprika and toss gently.
  5. Let the salad sit for 5 minutes to allow the residual heat to slightly soften the raw onions before serving.