'I’d fill a jacuzzi with that hot-honey dressing if I could.'
While a friend manned the grill, I whisked together a dressing from lime juice, honey, Sriracha, granulated garlic, and salt. Once the corn was cool enough to handle, weNext came the herbs, chile, and avocado, which get tossed together until everything’s coated. You know the rest of the drill: salt and pepper, cover tightly with plastic wrap, and chill.
. It was crunchy and fresh, with little bursts of sweetness from the corn kernels set over the top by that hot-honey dressing. The mint and lime cut through, providing some much-needed brightness, and I’m sure that cilantro would have worked even better. We ate it outside, gazing at mountains and basking in the satisfaction of a meal well made.
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