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
Units
Scale
- 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
