- 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 (or cilantro)
- 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups) (or kale)
- 2 avocados, sliced
Adapted from NY Times
- Heat a grill or grill pan over medium-high.
- Brush 6 ears corn, 1 bunch scallions and 1 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.
- Set aside to cool.
- Cut corn kernels off the cob, set aside.
- Slice scallions into bite-size pieces, set aside.
- Slice 2 avocados, set aside
- Cut seared scallions into bite sized pieces, set aside
- Add 8 cups lettuce to a large bowl.
- MAKE THE DRESSING. In a medium bowl, using a whisk,
- Mash 4 oz (3/4 cup) feta into a coarse paste
- Whisk in ⅓ cup buttermilk
- add 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- ¼ cup parsley, chopped
- ¼ cup chives, chopped
- charred jalapeño, chopped
- Season with Kosher salt and freshly cracked pepper
- Add about half the dressing to the lettuce and toss. Then arrange on a platter.
- Top with avocado slices, corn, and scallions.
- Serve with remaining dressing.