Grilled Corn & Avo Salad With Feta Dressing & Salsita
By: Sue Li Adapted By: Kathleen Hallinan Mueller
Serves 4-6 . 30 min.
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.
Ingredients
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6 ears corn (about 3 pounds), shucked and silk removed
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1 bunch scallions (about 6), trimmed
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1 jalapeño, stemmed and halved lengthwise
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3 tablespoons olive oil
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Kosher salt and black pepper
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4 ounces feta cheese, crumbled (about ¾ cup)
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⅓ cup buttermilk
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1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
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1 small garlic clove, grated
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¼ cup sliced fresh chives
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¼ cup finely chopped fresh parsley
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1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
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2 avocados, sliced
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Tienda Salsita Salsa Macha or Salsa Verde Asado for drizzling
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, drizzled Salsa Macha or our seasonal Salsa Verde Asado.
Buen Provecho!