Grilled Corn and Avocado Salad With Feta Dressing Recipe (2024)

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.

Fussy. Some interesting ideas that I’ll play with, but a lot of these NYT recipes are more work than they’re worth

Shockingly delicious! Add roasted chickpeas for a nice crunch!

Good tasty recipe, but takes a fair amount of time. I usually forget the avocado and herbs because it’s taken so long. Do not make for a party.

Loved the dressing. No time/capacity to grill today. So I sautéed the corn kernels and scallions in butter at highest heat, very briefly. Salad was still very nice but roasting might add something.

I used chopped kale instead of lettuce, I read the reviews after and thought it was funny everyone else also thought the idea of lettuce in this was gross. I didn’t have chives so just used a ton of green onion. Used a cast iron for the corn and it turned out good. Doubled the dressing to have extra. I think 1 more jalapeño would’ve made it better. Very very good though.

Realized I didn’t have a lemon after I already had committed to the recipe. Worked great with a lime and actually would recommend it!

Loved this! Made as written, and will definitely make again and double the dressing as others have suggested.

A hot cast-iron skillet works great for grilling the vegetables, though the corn needs to be steamed lightly in the microwave first. The dressing does weigh down more delicate romaine, which is why some commenters suggested using kale. Next time, I’ll make the dressing without the cheese in it and use crumbled feta or goat cheese on top instead. Along with adding a grilled red bell pepper. This one is a winner!

Charred the corn/scallions/jalapeño in a cast iron and it was still delicious! Doubled the scallions and swapped romaine out for dino kale. It could maybe use a little something crunchy - I had seen a comment about adding toasted pine nuts and wasn’t sure about it but it was all I could think about when I actually tried the salad! Will definitely try that next time.

I read the comments, and used 4 ears of corn, juice of 3 lemons, omitted the parsley and swapped it for fresh basil, used 2 fresh jalapenos and 3 avocados, very thinly sliced. I also tossed the scallions with the romaine. I chose to serve the entire dressing on the side. As another commenter said, I used my old cast iron skillet to char the corn, peppers, and scallions. My guests loved it! There were 3 of us, and the salad was gone! Thank you for fantastic a recipe, perfect for a hot day.

The salad was delicious but the dressing was very thick so I needed to add quite a bit of extra buttermilk. I would use 4 corn next time, six was a lot.

I have been wanting to make this as it looked beautiful and we love corn at this time of year. I followed the recipe exactly and I found it to be boring. I even left the seeds in the jalapeno. I usually love NYT recipes but this one was a miss for me.

This recipe took quite a bit longer than the instructions note, fyi!

This was perfection! Listened to other commenters and used mixed greens instead of romaine, and I agree it was necessary. Wasn't sure if I should keep the seeds in the jalapeno but I'm glad I did. The extra kick was so yummy. Perfect summer salad to accompany grilled meat. And it looked pretty too.

I had a 1lb bag of frozen street corn (it has the charred flavor) from Trader Joe’s and that’s all the corn I used. It was the perfect amount and it was delicious! I also didn’t have buttermilk and just made my own with milk and lemon juice.