(adapted from NY Times Cooking)
Photo: David Malosh for The New York Times. Food stylist: Simon Andrews
This is a perfect salad for a fourth of July picnic! Combining fresh summer corn with greens, avocado, and feta results in a light and healthy side dish. Add a favorite protein and it becomes a delicious main dish! Enjoy!
INGREDIENTS
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 3/4 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
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
2 avocados, sliced
See addition ideas below
PREPARATION
Heat a grill or grill pan over medium-high. Brush corn, scallions and 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. 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 and 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.
Additions: chopped roasted chicken or beef, cooked shrimp, roasted tofu, black beans or chickpeas, other chopped veggies - raw or lightly roasted (summer squash, asparagus, peppers, etc).