Grilled Corn and Avocado Salad With Feta Dressing

By Sue Li

Grilled Corn and Avocado Salad With Feta Dressing
David Malosh for The New York Times. Food stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(5,113)
Comments
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This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
5,113 user ratings
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Comments

Greg Bathon

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.

creaseyellie

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

Ruby Johnson

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.

Jennifer Rowe

I was very excited to try this. It's delicious, but it needs more dressing, and it really is a lot of work.

Helen F.

I made this last weekend with just three minor modifications, based partly on the comments here: 1. I used four ears of corn instead of six (I’ll cop to being a little lazy and a little cheap and also not being sure if I’d be the only one in my family who would eat it), 2. I used basil instead of parsley—just seemed punchier and more summery, plus I have plenty in my garden, and 3. I used one small avocado instead of two (see reasons for mod#1) The result was excellent! I had originally planned to use kale instead of romaine based on others’ comments, but decided that my family would prefer romaine, and I was shocked to find that the leftovers, which I’d not touched in five days, were perfectly delicious and still plenty crunchy. This is probably because I let the corn fully cool before cutting it and adding it to the salad, so the romaine didn’t wilt, and I also tossed the salad with a sparing portion of dressing, then threw the rest on top, so the lettuce wasn’t marinating in much added liquid. Superb. I would make this again and again, especially as a dinner party contribution.

Aidan

Really fantastic. Cooking for 2 I halved the corn but kept everything else at ~80%. I used two jalepenos (which was perfect) but we like spicy food. Will make again!

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