Ingredients
2 ears of corn, shucked and silk removed
4 spring onions
3 tbsp olive oil
Salt and pepper
1/8 cup pickled jalapeños, finely chopped
100g firm feta cheese, crumbled (optional)
1 small lemon, zest and juice
Handful of dill, finely chopped
Handful of parsley or coriander , finely chopped
1 small-medium cos lettuce, leaves separated and large ones roughly torn
1 avocado, sliced
Summary
A brand new shiny year has arrived and a big crunchy, charred corn salad is in order! This summer-forward dish is super hearty as a main course with your fav protein; veggie burgers, chicken, tuna, chicken or red meat – there’s nothing it wouldn’t go with. Best enjoyed outside on a balmy evening!
Grilled Corn Salad With Avo and Feta
Heat a grill or grill pan over medium-high. Brush corn and spring onions with oil and season with salt. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and spring onions are charred all over. Our spring onions took about 8 mins and our corn took about 15 mins. Transfer vegetables to a cutting board and let cool while you prepare the rest of the salad.
In a medium bowl, mix together the crumbled feta, jalepenos, herbs, lemon juice, zest and enough olive oil to loosen it all up. Finely chop the charred spring onions and add them to the mix. Season to taste.
In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn cobs in half across the middle (saves the kernels flying everywhere) and then vertically slice the kernels off. Arrange corn and avocado slices on top of the lettuce. Scatter with remaining dressing.
Serve immediately!
Hints and Tips
The corn and dressing for this salad can be prepped a day ahead and then tossed through the lettuce right before serving.
