This is a delicious salad for savoring the last days of summer!!
It has a few steps to get it done but definitely worth it based on the rave reviews from people at my last couple backyard gatherings! I’ve made it both with jalapeño and hatch peppers, that are all the rave right now, and only here for a short time. I have not made this with romaine, substituted a mix of greens instead. Tomatoes are a great addition to this salad as well.
No picture of the dressing in this blog post, but so easy to make and soooo good! You need to grill the veggies first though since the pepper is added to the dressing. I’m a little wimpy with peppers so I use less than the recipe calls for.
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Grilled Corn and Avocado Salad with Feta Dressing from @NYTcooking
Brush corn, scallions and pepper with olive oil and grill for 5-8 minutes. Grill pan works fine too or even the stove top! (picture below)
You can bypass the grill by putting veggies on the stovetop. But if you have the grill already going outside, it’s much faster to do that!!
Let the corn cobs cool a bit, and then cut the kernels from the cob.
Add favorite greens or romaine lettuce, about 8 cups, to a large bowl. I love a mixture of chard, baby kale, and spinach. Toss with 1/2 of the dressing.
Add the rest of the ingredients and top with remaining dressing.
Wonderful as a side salad and also can be an entree salad (below) with chicken.
Grilled Corn and Avocado Salad With Feta Dressing
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)
- ⅓ cup buttermilk
- 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
- 1 small garlic clove, grated
- ¼ cup sliced fresh chives
- ¼ cup finely chopped fresh parsley
- 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
- 2 avocados, sliced
Instructions
- 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.
- 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.
- 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.
Notes:
I find I do not need any extra salt since the feta cheese provides that salty flavor. You can use the stovetop, grill pan or broiler to char the vegetables if you do not want to use a grill!
Modify with heartier greens such as kale, chard and spinach. Addition of chicken makes it an entree salad. In season tomatoes are a nice addition as well. Enjoy!!