salads

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Grilled Corn and Avocado Salad with Feta Dressing

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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.

Jump to Recipe

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)

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!!

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!!

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Let the corn cobs cool a bit, and then cut the kernels from the cob.

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 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.

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.

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Grilled Corn and Avocado Salad With Feta Dressing

Grilled Corn and Avocado Salad With Feta Dressing

Author: Sue Li @NYTcooking
Delicious Summer Salad with an amazing Feta Buttermilk Dressing! Yum!

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

  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.
  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.
  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.

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!!

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Two Easy Summer Salads

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Hello! Hope you are enjoying your summer!

Here are a couple of, oh so simple but tasty salads. Summer Watermelon Cucumber Salad from Gelsons Markets and Avocado Corn Salad from Natashas Kitchen.

Who wants to be in the kitchen in the heat of August? These salads beg to be enjoyed outside! I had no idea it was National Farmers Market week this week. If you can visit your local Farmers Market and pick up some produce…what a treat. Juicy heirloom tomatoes, sweet fresh corn, crisp cucumbers. Yum!

So simple, yet so refreshing! A Summer Watermelon Cucumber Salad.

3 cups diced watermelon, 1 cup diced, peeled hot house cucumber, 2 Tbsp fresh lime juice, 2 Tbsp fresh mint, slivered, 1 Tbsp olive oil, 1/4 cup crumbled feta and DONE! Salt and pepper optional to me since the feta gives the salty flavor!

Watermelon Cucumber Salad from Gelsons Markets. So juicy and crisp. Just love it!

Watermelon Cucumber Salad from Gelsons Markets. So juicy and crisp. Just love it!

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You’ll need 1/2 medium red onion, 2 avocados, 3 ears of corn cooked and kernels cut from the cob, tomatoes, 1 lime, cilantro, garlic, olive oil., salt and pepper. I also add some cumin.

You’ll need 1/2 medium red onion, 2 avocados, 3 ears of corn cooked and kernels cut from the cob, tomatoes, 1 lime, cilantro, garlic, olive oil., salt and pepper. I also add some cumin.

Cook 3-4 ears of corn in some salted water, bring to a boil and then simmer covered for about 5-6 minutes or until done. When cooled, cut the corn off the cob.

Cook 3-4 ears of corn in some salted water, bring to a boil and then simmer covered for about 5-6 minutes or until done. When cooled, cut the corn off the cob.

2 Tbsp olive oil, 2-3 Tbsp lime juice, approximately 1/4 tsp ground cumin, 2 cloves garlic, zest of one small lime. whisk together and toss into salad below.

2 Tbsp olive oil, 2-3 Tbsp lime juice, approximately 1/4 tsp ground cumin, 2 cloves garlic, zest of one small lime. whisk together and toss into salad below.

1/2 medium red onion sliced, 3-4 ears of fresh corn cooked and cut off the cob, 1-2 large heirloom tomatoes, 1/4 cups chopped cilantro, 2 avocados sliced.

1/2 medium red onion sliced, 3-4 ears of fresh corn cooked and cut off the cob, 1-2 large heirloom tomatoes, 1/4 cups chopped cilantro, 2 avocados sliced.

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I added a bed of arugula and some chicken. On the side is some flatbread with the leftover feta and red onion. Yummy!

I added a bed of arugula and some chicken. On the side is some flatbread with the leftover feta and red onion. Yummy!

Avocado Corn Salad

Avocado Corn Salad

Yield: 6
Author: Natasha Kravchuk
Delicious Summer salad using in season ingredients!

Ingredients

  • 1 pound cherry tomatoes halved or quartered
  • 3 ears corn shucked, cooked, and cut off the cob
  • 2 avocados peeled, pitted and sliced
  • 1/2 red onion (medium) thinly sliced
  • 1/4 cup cilantro chopped (1/2 small bunch)
  • 2 Tbsp extra virgin olive oil
  • 2-3 Tbsp lime juice from 1-2 limes
  • 2 garlic cloves pressed or finely minced
  • 1/2-3/4 tsp table salt
  • 1/8 tsp black pepper
  • 1/4 tsp ground cumin, optional

Instructions

  1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves
  2. Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste) add salt and pepper to taste.
  3. Toss the salad gently until just combined and serve.

Notes:

Tips: In season Heirloom tomato, is wonderful in this salad. Salt this salad to taste, you may not need much. I added some ground cumin to my dressing which I combined in a separate bowl and added to the salad.


I put this salad over a bed or arugula, added some grilled chicken and served with a side of flatbread. Yum!

Enjoy!