Ingredients:

• 3 husked ears of corn
• 2 Tbsp. melted unsalted butter
• 1 ½ tsp. kosher salt
• Freshly ground black pepper
• 3 Tbsp. fresh lime juice
• 2 Tbsp honey 
• 1 ½ tsp. Sriracha
• 1 tsp. garlic powder
• 1 serrano chili, thinly sliced
• ½ cup cilantro leaves with stems

Directions:

Prepare grill for medium-high heat. Brush corn with butter and season with salt and pepper. Grill, turn occasionally, until kernels are very tender and charred in spots for 10 – 12 minutes. Allow to cool, then cut kernels from cobs.

Whisk lime juice, honey, Sriracha, garlic, and 1 ½ tsp. salt in a large bowl. Add corn, serrano chili, and cilantro to vinaigrette and toss to combine. Add salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours.