If you’re a fan of sweet summer corn, you’re going to love this light and refreshing grilled corn salad! It’s made with lots of sweet summer corn and topped with ripe avocados, scallions, and a tangy herb and buttermilk-feta cheese dressing. It would pair perfectly with grilled steak, chicken, or shrimp. But it’s also good enough to eat on its own!
Grilled Corn Salad with Avocados
This delicious grilled corn salad screams summertime! And it’s easy to make on the grill or using a stovetop grill pan.
You can also prep the ingredients ahead of time. But I’d wait until you’re ready to serve to add the avocado to avoid it browning.
Charred Corn Salad Ingredients
Here’s what you’ll need to make this corn and avocado salad.
- FRESH CORN: Since corn is the main attraction in this grilled corn salad, I suggest using the freshest, best-quality corn you can find.
- SCALLIONS: Otherwise known as green onions.
- JALAPEÑO PEPPERS
- EXTRA VIRGIN OLIVE OIL
- SALT & PEPPER
- BUTTERMILK
- FETA CHEESE
- LEMON ZEST & JUICE
- GARLIC
- FRESH CHIVES
- FRESH ITALIAN PARSLEY
- AVOCADOS
- ROMAINE LETTUCE
Tips on How to Grill Corn (and Other Vegetables)
If you’re new to grilling corn, don’t get freaked out. It’s so easy! Here’s how to do it.
- PREP: Brush the corn and other vegetables with a little olive oil, and season with salt and pepper.
- GRILL: Place them directly on a clean grill, and then just wait for them to cook, turning once or twice until the vegetables are cooked and have the desired charred look. This takes about 6-10 minutes (corn may cook faster).
- COOL: Remove from the grill and let them rest until they are cool enough to handle.
- GRILL PAN OPTION: And you don’t even need a barbeque. I made this salad at the request of my friend who doesn’t own one. So we just used a grill pan on the stovetop (like this cast-iron one for $22). It works just as well.
Storage & Make-Ahead Tip
This salad is best eaten right after making. But if you want to grill ahead and serve later, just make sure to keep the salad components separate and undressed until you’re ready. Also, wait to cut the avocado until right before you’re ready to eat! Otherwise, it will start to brown.
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Grilled Corn Salad
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This light and refreshing grilled corn salad is made with lots of sweet summer corn and topped with ripe avocados, scallions, and a tangy herb and buttermilk-feta cheese dressing.
Ingredients
- 6 ears of fresh corn, shucked and silk removed
- 1 bunch scallions, trimmed
- 1 jalepeño pepper, halved and seeds removed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup buttermilk
- 4 ounces (about 3/4 cup) crumbled feta cheese
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely diced or grated
- 1/4 cup fresh chives, finely chopped
- 1/4 cup Italian parsley, finely chopped
- 3 ripe avocados, medium sized
- 1 medium head romaine lettuce, torn into bite-sized pieces
Instructions
- PREP: Heat a barbeque or grill pan to medium-high.Bush the corn, scallions, and jalapeño with olive oil and season with kosher salt and pepper.
- GRILL: Add the vegetables to the grill and cook, occasionally turning, until the corn kernels are browned (in spots) and the scallions and pepper are slightly charred. This should take between 6-10 minutes and the corn may cook faster than the other vegetables.
- COOL: Remove from grill and allow to cool slightly.
- MAKE THE DRESSING: Add the buttermilk, crumbled feta, lemon zest and juice, garlic, chopped chived and parsley, chopped charred jalapeño, and 1/2 avocado (chopped) to a blender. Add salt and pepper, to taste. Blend just until combined — it does not have to be super smooth.
- ASSEMBLE: Cut the corn kernels off the cobs and slice the scallions into bite-sized pieces. Add the lettuce to a large bowl or platter and mix with 1/2 the dressing (or to taste). Top with the corn, scallions, and avocado slices. Adjust seasoning, if needed.
- SERVE: Serve with remainder of the dressing, and extra feta cheese, if desired.
- MAKE-HEAD: This salad is best eaten right after making. But if you want to grill ahead and serve later, just make sure to keep the undressed salad components separate until you’re ready. Also, wait to cut the avocado until right before you’re ready to eat! Otherwise, it will start to brown.
Notes
This recipe is adapted from this one by Sue Li.
- Category: Salad
- Method: Grill
