Grilled Corn and Avocado Salad With Feta Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ears corn (about 3 pounds), shucked and silk removed
- 1bunch scallions (about 6), trimmed
- 1jalapeño, stemmed and halved lengthwise
- 3tablespoons olive oil
- Kosher salt and black pepper
- 4ounces feta cheese, crumbled (about ¾ cup)
- ⅓cup buttermilk
- 1teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
- 1small garlic clove, grated
- ¼cup sliced fresh chives
- ¼cup finely chopped fresh parsley
- 1medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
- 2avocados, sliced
Nutritional analysis per serving (6 servings)
447 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 14 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Unless you have a blazing hot grill, the kernels will cook limp as they darken. Haul out your trusty black iron frying pan, the big one, and get it sizzling hot. Cut the kernels off the cob and mix them around with a wooden spoon as they darken. They'll still have a bit of crunch.
This was soooo good! I loved the flavor layers. The dressing alone could play host to endless possibilities. Grilling veg brings out the flavor, don't skip. I think a nice dino kale, in addition to romaine would be even lovelier. Romaine got a little soggy for me, maybe just use the hearts? Such a versatile salad! I added Fregola Sarda pasta on leftovers! When I make this again, I'm going to use kale, watermelon radish, tomatoes, pepitas & a grain. however, on its own totally outta sight.
Amazing recipe! Have made it twice, here are my recommended changes: - ***kale instead of romaine*** (this is a must. I don’t think romanie suits this salad at all) - sub cilantro for parsley for more flavor direction - use greek yogurt instead of buttermilk & add lemon juice
I loved this but thought the jalapeno was a bit too much i should have cut, deseeded then grilled. Also missing red onion so will addd that next time (probably raw, could have used a bite)
Can also use Trader Joe’s frozen roasted corn. Delicious.
Agree with many commenters that kale is the better base - I used lacinto kale with a handful of shredded brussels sprouts. I don’t see any benefit to grilling the scallions, next time I will just add them raw. Dressing was delicious!
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