Grilled Corn and Ramen Salad with Spicy Lime Dressing

Preheat grill to medium-high heat.

Grill corn on the cob, turning occasionally, until kernels are slightly charred and tender, about 10-12 minutes. Let cool slightly, then cut kernels off the cob.

Cook ramen noodles according to package directions, omitting the seasoning packet. Drain and rinse with cold water. Set aside.

In a large bowl, whisk together lime juice, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), sriracha, and minced garlic. Season with salt and pepper to taste.

Add the grilled corn kernels, cooked ramen noodles, sliced red onion, and chopped cilantro to the bowl with the dressing.

Toss well to combine and ensure all ingredients are coated in the dressing.

Serve immediately or chill for later. Taste and adjust seasoning as needed before serving.