Grilled Corn and Avocado Salad With Feta Dressing

By Kath Dedon

.

Carrie alerted me to this Grilled Corn and Avocado Salad With Feta Dressing on Tuesday. Since I was planning an actual mask-on trip to the grocery store (as opposed to Covid-19 InstaCart shopping), I added the ingredients that I needed to my shopping list and we had it that night.

I have to say this salad, developed by Sue Li for the New York Times, is fantastic! It felt like a bit of prep work, but the resulting salad was very rewarding. As Carrie said, it’s summer on a plate! I served it with grilled salmon. Perfect!

I followed Carrie’s lead and used just 4 ears of corn instead of the 6 called for in the recipe. It was more than enough corn. I might use just 3 ears next time.

Do give this Grilled Corn and Avocado Salad with Feta Dressing a try while we have great corn available. I think you won’t be disappointed.

/

.

Grilled Corn and Avocado Salad with Feta Dressing

(Adapted from Sue Li’s recipe in the New York Times)

.

(print the recipe)

.

Serves 4 – 6

.

If you’re cooking for two it’s easy to save half of the salad for the next day. Set aside half of the dressing, corn, green onions, lettuce, and avocado before tossing the salad. The lettuce and avocado will keep better if they have not been tossed with the dressing. I really enjoyed having the salad again the next night without having to repeat all of the prep work.

 .

4 ears of corn, shucked and silk removed

1 bunch green onions (about 6 – 7), trimmed

1 jalapeno, stemmed, halved lengthwise, and seeds removed

3 tablespoons olive oil

Kosher salt and black pepper

4 ounces feta cheese, crumbled (about ¾ cup)

1/3 cup buttermilk (or substitute milk + 1 tablespoon lemon juice, as I did)

1 teaspoon freshly grated lemon zest

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)

1 or 2 avocados, sliced (I used just 1, but it was very large.)

.

1/ Heat the grill (or grill pan) to medium high.

2. Toss the corn, green onions, and jalapeno halves with the olive oil in a large bowl. Set the bowl aside for tossing the salad.

3. Grill the corn, green onions, and jalapeno halves until they are charred and tender. This will take about 10 minutes, depending on the heat of your grill. Remove the vegetables to a cutting board or sheet pan and allow them to cool a bit.

.

.

4. Mash the feta into a coarse paste in a medium bowl. (I used my immersion blender to quickly complete this task.)

5. Stir in the buttermilk, lemon juice, and garlic. Then add the chives and parsley.

6. Mince the jalapeno and add it to the dressing. Season to taste with salt and pepper.

7. Cut the corn from the cobs, and cut the green onions into bite-sized pieces. Cut the avocado slices into bite-sized pieces.

8. Toss the lettuce and avocado with half of the dressing and serve it on a platter or individual plates.

9. Arrange the corn, and green onions on the salad. Drizzle with additional dressing.

,

.

…