Grilled Corn and Avocado Salad With Feta Dressing

Name: Grilled Corn and Avocado Salad With Feta Dressing
Total time: 30 min
Ingredients: 6 ears corn (about 3 pounds), shucked and silk removed; 1 bunch scallions (about 6), trimmed; 1 jalapeño, stemmed and halved lengthwise; 3 tablespoons olive oil; Kosher salt and black pepper; 4 ounces feta cheese, crumbled (about 3/4 cup); 1/3 cup buttermilk; 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice; 1 small garlic clove, grated; 1/4 cup sliced fresh chives; 1/4 cup finely chopped fresh parsley; 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups); 2 avocados, sliced

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Total: 30 minutes

Servings: 5

Cost: $9.45 /serving

Author : Sue Li

avocado buttermilk corn

Grilled Corn and Avocado Salad With Feta Dressing

Instructions

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Step 1

Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.

Step 2

In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.

Step 3

In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

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