Return to This Week’s Menu
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.
Ingredients
- 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.
Preparation
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.
