Grilled Corn and Avocado Salad With Feta Dressing
Updated August 18, 2019
David Malosh for The New York Times. Food stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 to 6 servings)
56 grams carbs; 17 milligrams cholesterol; 447 calories; 13 grams monosaturated 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
- 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.
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
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.
Is six ears of corn too much? Seems like a lot proportionately to the rest of the ingredients.
If you don't have or want to turn the grill on AND if you have a gas stove....just place the corn, minus the husk (mind you) over the stove burner. It might be a bit messy, but does the job. Once evenly roasted placed in a covered container and let it finish cooking with the residual heat.
Was SO excited for this and it was a huge disappointment. Grilling the vegetables (that ostensibly need to be grilled at different heats for more varied amounts of time than indicated in the directions) was involved, the corn once cooked mushy, and the dressing bland despite having followed directions to a T. The romaine couldn’t hold the heavy creaminess of the dressing, either, making it a weird choice for the base. Save yourself the time and make something easier and more flavorful.