Grilled Corn and Avocado Salad With Feta Dressing

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.

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.

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

We used goat cheese instead of feta and added fresh basil instead of parsley. Cooked steak tips on the stovetop and added to salad. Spicy, creamy, crunchy and light. Amazing

Save the money on buttermilk and add extra lemon juice (already in the recipe) to regular milk or cream

Double down on the corn by holding the corn upright in a large bowl and scraping the cobs with the back of a knife after cutting off the kernels. Make the dressing in that same bowl with all the corn juice and bits.

As a vegan variant, I used unsweetened soy milk plus a but more salt in the roasting. Agree with the other comment that the grilling is key!

Really, really good! This caught up with me in that very brief period (week or two? in mid-August) when Hatch peppers from New Mexico are available. Brushed one generously with garlicky EVO instead of Jalapeño and grilled it. Also tossed in some farmers market cherry tomatoes. We ate this with Naan also brushed with rest of that oil and heated on the grill. What a superb harvest dinner...

I agree with doubling the dressing just so you have leftovers. I tried with a hatch chili but it wasn't as good as the jalapeno was. Also be sure to use block feta instead of already crumbled feta for a smoother texture. The anti-caking agents can make it a little weird in dressing if you use the already crumbled stuff.

This is delicious. I made it mostly per recipe - I had no buttermilk so added a bit more lemon juice and used regular milk and sour cream. I also used freeze-dried chives because thats all I had. The suggestion to add the romaine separately led me to toss the romaine and chunks of avocado together in a separate bowl, and then pile the warm corn and peppers and scallions on top. I served this with a couple of slabs of blackened mahi mahi since. Impressive and easy after work.

If you have a gas stove, just roast the corn and pepper right over the flame.

This is delicious. I used only 3 ears of corn and 1 large avocado, which was plenty of both. I used an immersion blender on the dressing, stirring in the herbs at the end. About 2 T additional buttermilk and 1 tsp of olive oil were needed to make the dressing fluid. I took this dish to an al fresco dinner; brought the elements in separate containers, shook lettuce and 1/2 dressing in a plastic bag, and assembled the salad on a platter at the picnic table. Everyone loved it.

Double the amount of dressing. Consider only using one or 1.5 avocados. Dill is a good sub for chives. Fresh croutons wild be good, as would toasted pine nuts.

I cheated with Trader Joe's frozen charred kernels and cooked the jalapeno and green onion on a hot pan with high fan/windows open. This dressing is killer and it made for an awesome dinner on a hot, hot summer day.

Lacking a grill, we put corn, onions, and pepper under the broiler, giving corn some extra time to get properly browned. Turned out great with a surprisingly rich flavor.