Avocado, Corn

Grilled Corn & Avocado Salad + Feta Dressing

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Grilled Corn & Avocado Salad + Feta Dressing

Serves 4-6  | Prep Time: 15 minutes | Cook Time: 15 minutes

Summer on a plate. This corn salad has all the wonderful things that make food such a joy.


  • 6 ears corn, shucked and silk removed
  • 1 bunch scallions, root ends trimmed
  • 1 jalapeño, stemmed and halved lengthwise
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta
  • 1/3 cup buttermilk (see chef says)
  • Zest of 1 lemon + 1 tablespoon (15g) lemon juice
  • 1 small clove garlic, microplaned
  • 1/4 cup minced chives
  • 1/4 cup chopped fresh parsley
  • 1 medium hear romaine lettuce chopped into bite-size pieces (or any favorite greens you like)
  • 2 avocados, peeled and sliced

Chef Tips

If you don’t have buttermilk, you can also thin out some yogurt with some water to the consistency of buttermilk.


Step 1

Heat a grill or grill pan over medium-high heat. Brush (or drizzle) the corn, jalapeño and scallions with olive oil; just enough to coat. Season with salt. Grill the corn, on all sides, turning occasionally until all sides develop a nice char. About 7-8 minutes. Do the same for the jalapeño and scallions; about 3-4 minutes. Once cool, cut the corn off the cobb and roughly chop the scallion and jalapeño. Set aside in a bowl

Step 2

In a mixing bowl, mix together (you’ll need to mash the feta a little with a fork) the feta, buttermilk, lemon zest, juice, and herbs. Stir to combine and taste for seasoning. It may not need salt depending on the brininess of your feta.

Step 3

Dress the lettuce in a large bowl and season with about half of the dressing; arrange on a platter. Arrange the corn mixture on top of the lettuce. Top with the avocado. Serve with the remaining dressing on the side.