Grilled Corn and Avocado Salad With Feta Dressing

By Sue Li

Updated August 18, 2019

  • A round white bowl holds bright green grilled corn and avocado salad with feta dressing. Wooden serving utensils rest on the side of the bowl with a small bowl of additional dressing alongside.
    David Malosh for The New York Times. Food stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
5(5,438)
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

  • 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 ¾ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

56 grams carbs; 17 milligrams cholesterol; 447 calories; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 12 grams fiber; 1083 milligrams sodium; 14 grams protein; 17 grams sugar

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

5 out of 5
5,438 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.

Piedmont Fan

I found the dressing very watery and grainy. I dutifully avoided using the already crumbled Feta. The only block Feta I could find at Whole Foods was simply called “Mediterranean Style.” I suspect the off-putting texture of the dressing was due to the Feta.

Maggie

why not use a cheese like cotija instead of feta. Cotija (or even queso fresco) is more consistent with the nature and regionality of the salad and in taste serves the corn and avocado better.

Dkngu

Wow, stunning. I sent photos to my family and said that I will have to make this for them. This is my first NYT review too. Grilling is key for the smokiness. I'm stuck of which protein would go best with this salad. Rotisserie chicken, barbacoa, a white grilled fish with chimichurri?

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