Serves: 4
This refreshing Grilled Corn and Avocado Salad with Feta Dressing combines smoky grilled corn, creamy avocado, and tangy feta for a perfect backyard barbecue dish.
Is corn a grain or a vegetable?
According to the USDA, it depends on when it is harvested. If corn is harvested when it is fully mature and dry, it is considered a grain. This type of corn is used to produce popcorn and corn tortillas. Fresh corn, like corn on the cob, is harvested when it is less mature and the kernels are soft and tender. In this case, it is considered a starchy vegetable.
Corn
- Native to Central and South America
- Good source of fiber and B vitamins
- When shopping for fresh corn, look for ears that are firm, plump, and have a bright green husk.
- Fresh corn on the cob can be kept in the refrigerator for 2-3 days wrapped in a damp paper towel
- Fun fact: an ear of corn always has an even number of rows.
Avocado
- When shopping for avocados, look for ones that have a slight give when gently pressed. Hass avocados will turn a dark green or black as they ripen.
- Great source of healthy fats, fiber, and potassium.
Ingredients
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6 ears corn, about 3 lb., shucked and silk removed
1 bunch scallions, trimmed
1 jalapeño, stemmed and halved lengthwise
3 Tbsp. olive oil
Kosher salt and black pepper, to taste
4 oz. reduced-fat feta cheese, about ¾ cup, crumbled
⅓ cup low-fat buttermilk
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1 tsp. freshly grated lemon zest
1 Tbsp. lemon juice
1 small garlic clove, grated
¼ cup sliced fresh chives
¼ cup finely chopped fresh parsley
1 medium head romaine lettuce, about 8 cups, torn into bite-size pieces
2 avocados, sliced
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Method of Preparation
- Heat a grill or grill pan over medium-high. Brush corn, scallions, and jalepeno 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.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest lemon 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.
- 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