30 minutes
A vibrant and flavorful salad featuring grilled corn, creamy avocado, and a tangy feta dressing.
Corn, shucked and silk removed
pieces
Scallions, trimmed
pieces
Jalapeño, stemmed and halved lengthwise
pieces
Olive Oil, for brushing
tablespoons
to taste
to taste
Feta Cheese, crumbled
cups
cups
Lemon Zest, freshly grated
teaspoons
Lemon Juice, freshly squeezed
tablespoons
Garlic Clove, grated
cloves
Chives, sliced
cups
Flat Leaf Parsley, finely chopped
cups
Romaine Lettuce, torn into bite-size pieces
cups
Avocados, sliced
pieces
1. Heat the Grill and Prepare Vegetables
Begin by heating your grill or grill pan over medium-high heat. While the grill warms up, brush the corn, scallions, and jalapeño with olive oil, ensuring they are evenly coated. Season them generously with kosher salt and black pepper.
2. Grill the Vegetables
Arrange the vegetables on the hot grill. Cook the corn for about 6 to 8 minutes, turning occasionally until the kernels are browned in spots. The scallions and jalapeño will take a bit longer, around 9 to 10 minutes, until they are charred and tender. Once grilled, transfer the vegetables to a cutting board and let them cool slightly.
3. Prepare the Feta Dressing
While the vegetables cool, prepare the feta dressing. In a medium bowl, mash the feta cheese with a fork. Gradually whisk in the buttermilk, followed by the lemon zest, lemon juice, and grated garlic. Stir in the fresh chives and parsley. Once the jalapeño is cool enough to handle, finely chop it and add it to the dressing. Season with salt and pepper to taste.
4. Dress the Lettuce
In a large bowl, toss the torn romaine lettuce with half of the prepared feta dressing, ensuring the leaves are well coated.
5. Assemble the Salad
Cut the corn kernels off the cobs and slice the grilled scallions. Arrange the avocado slices, corn kernels, and scallions over the dressed lettuce.
6. Serve the Salad
Serve the salad immediately, accompanied by the remaining feta dressing on the side for those who might like an extra drizzle. Enjoy the vibrant flavors and the satisfying mix of textures in every bite.
Add grilled chicken, shrimp, black beans, chickpeas, flaked salmon, tuna, or hard-boiled eggs to the salad for added protein and substance.
Opt for creamy goat cheese, buttermilk and blue cheese, tahini lemon, or avocado lime dressing to suit different dietary preferences and tastes.
Top the salad with slices of grilled chicken, shrimp, or tofu for a heartier meal that still complements the core flavors of the salad.
Try grilled zucchini, summer squash, charred bell peppers, roasted cherry tomatoes, or grilled asparagus for a variety of textures and flavors.
Introduce citrus zest to the dressing. Lemon, lime, or orange zest can brighten up the flavors and add a new dimension to the salad.
Choose fresh, sweet corn with tightly wrapped husks and moist, silken threads. The kernels should be plump and milky. Freshness is key for sweetness and flavor.
Achieve balance with the sweetness of corn, creaminess of avocado and feta, zing of lemon juice, and freshness of herbs. Add a crunchy element like toasted nuts for texture.
Use a grill, broiler, or cast iron skillet for perfect char. Ensure the cooking surface is hot and don't overcrowd. Develop a deep, caramelized color for smoky depth.
Use a block of feta in brine for a creamier and more flavorful dressing. Blend until smooth, adjusting acidity and seasoning to preference.
Cut the avocado just before serving to prevent browning. Use ripe but firm avocados and consider giving them a quick char to enhance flavor.
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