When the warm sun casts its glow and the scent of summer fills the air, I can’t help but crave something vibrant and fresh. That’s how I found myself at the grill, crafting a dish that perfectly pairs the sweet crunch of grilled corn with the creamy goodness of ripe avocado. This Grilled Corn and Avocado Salad with Buttermilk-Feta Dressing is a celebration of flavors and textures, bringing together colorful ingredients that sing of outdoor gatherings and lazy afternoons.
Picture this: charred corn kernels bursting with juiciness, succulent scallions, and a hint of heat from jalapeño, all drizzled with a tangy, creamy buttermilk-feta dressing that ties it all together. This salad isn’t just a side; it’s the star of any potluck table! Simple to prepare yet stunning in presentation, it’s the kind of dish that makes you feel good about what you’re eating, while also turning heads. So grab those summer veggies, fire up the grill, and let’s create something extraordinary that your taste buds will thank you for!
Why Love Grilled Corn and Avocado Salad?
Freshness of ingredients shines through in every bite, making this salad a must-try for summer!
Vibrant colors from grilled corn and avocado create an eye-catching presentation.
Tangy buttermilk-feta dressing elevates each component, providing a creamy contrast to the crunch.
A crowd-pleaser perfect for potlucks, this dish pairs beautifully with grilled meats or stands out on its own.
Quick prep time lets you enjoy flavorful goodness without fuss, making it an ideal go-to option.
For more delicious summer sides, check out my guide to summer salads.
Grilled Corn and Avocado Salad Ingredients
• Get ready to savor every bite of this refreshing salad!
For the Salad
- Corn (6 ears) – The star ingredient providing sweetness and crunch; choose bright green husks for the best flavor.
- Scallions (1 bunch) – Offers a mild onion flavor; can substitute with red onion for a stronger taste.
- Jalapeño (1) – Provides heat; adjust quantity based on spice tolerance, and deseed for less heat.
- Romaine Lettuce (1 medium head) – Offers a fresh base; kale can be used for added texture.
- Avocados (2, sliced) – Adds creaminess and nutritional value; opt for ripe avocados for optimal flavor.
For the Dressing
- Feta Cheese (4 ounces, crumbled) – Adds creaminess and tang; goat cheese can be a delightful alternative.
- Buttermilk (⅓ cup) – Creates a creamy dressing; substitute with Greek yogurt mixed with a splash of vinegar for a thicker consistency.
- Lemon Zest (1 teaspoon) and Juice (1 tablespoon) – Brightens the dressing; lime can be used for a different citrus flavor.
- Garlic (1 small clove, grated) – Introduces warmth and depth to the dressing.
- Chives (¼ cup, sliced) and Parsley (¼ cup, finely chopped) – Fresh herbs contributing flavor and aroma; swap parsley for cilantro for a unique twist.
- Olive Oil (3 tablespoons) – For grilling and richness; avocado oil can be a great alternative.
- Kosher Salt and Black Pepper – Essential for perfect seasoning.
Feel free to add your personal touch or variations to make this Grilled Corn and Avocado Salad with Feta Dressing uniquely yours!
How to Make Grilled Corn and Avocado Salad
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Preheat the grill or grill pan over medium-high heat. This ensures a nice char on the corn and veggies, adding that beloved grilled flavor.
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Brush the corn, scallions, and jalapeño with olive oil, then season with kosher salt and black pepper. This step enhances the natural flavors and prepares them for grilling.
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Grill the corn for 6-8 minutes, turning occasionally, until it gets a lovely golden brown. Grill scallions and jalapeño for about 9-10 minutes until they’re beautifully charred and tender.
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Cool the grilled vegetables slightly, then chop them into bite-sized pieces. This makes it easier to mix them into the salad and ensures every bite is filled with flavor.
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Mash the feta in a medium bowl, then whisk in buttermilk, lemon zest, lemon juice, and grated garlic. Mix in chives, parsley, and the chopped jalapeño, adjusting seasoning to taste for a creamy dressing.
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Toss the romaine in a large bowl with half of the feta dressing, then layer in the avocado slices, corn, and scallions. This layering technique adds dimension and freshness to every mouthful.
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Serve the salad with the remaining dressing on the side. This allows everyone to add as much creaminess as they desire!
Optional: Garnish the salad with extra chives for added freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Corn and Avocado Salad
Fridge: Store any leftover Grilled Corn and Avocado Salad in an airtight container for up to 2 days. Avoid adding the buttermilk-feta dressing until you’re ready to enjoy it for optimal freshness.
Freezer: While it’s best enjoyed fresh, you can freeze the corn and chopped vegetables separately for up to 3 months. Just remember that avocados do not freeze well; use them fresh.
Reheating: If you’ve frozen the vegetables, thaw them overnight in the fridge before grilling them again to enhance the flavors when serving.
Refreshing Serve: When serving leftovers, consider tossing in some fresh herbs or a squeeze of lemon juice to revive the salad’s vibrant flavors!
Expert Tips for Grilled Corn and Avocado Salad
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Grill Mastery: Ensure your grill is hot enough before placing ingredients on it; this prevents the corn from becoming limp and enhances flavors.
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Chopping Strategy: Use a sturdy cutting board for chopping the grilled vegetables. It ensures cleaner cuts and helps maintain their vibrant texture.
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Craving Freshness: To keep the romaine crisp, only add the dressing just before serving. This way, everything stays fresh and crunchy up to the moment you dig in!
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Cooling Corn: Let grilled corn cool completely before cutting to prevent the lettuce from wilting when mixed; nobody likes a soggy salad!
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Flavor Boost: Don’t be afraid to adjust jalapeño for spiciness; you can make this Grilled Corn and Avocado Salad with Feta Dressing as mild or bold as your taste buds like!
Make Ahead Options
These Grilled Corn and Avocado Salad with Buttermilk-Feta Dressing components are perfect for busy meal prep days! You can grill the corn, scallions, and jalapeño up to 3 days in advance; just be sure to allow them to cool completely before storing them in an airtight container in the refrigerator. Additionally, you can prepare the creamy feta dressing up to 24 hours ahead, keeping it in the fridge as well. To maintain the freshness of your avocado, slice it just before serving. When you’re ready to enjoy, simply toss the grilled vegetables with the romaine and pepper, and drizzle the dressing over for a refreshing salad that tastes just as delicious!
Grilled Corn and Avocado Salad Variations
Feel free to explore the delightful possibilities that can make this dish even more special!
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Dairy-Free: Omit feta and replace buttermilk with a plant-based yogurt for a creamy consistency without dairy.
Consider adding a sprinkle of nutritional yeast for that cheesy flavor! -
Hearty Additions: Toss in quinoa or farro for a heartier texture and extra nutrition.
These grains will not only enhance the salad’s filling quality but also contribute a delightful chew. -
Fresh Twist: Add sliced cherry tomatoes or cucumber for a refreshing pop of color and taste.
Their crispness and juiciness will elevate the overall freshness of the salad. -
Spicy Kick: For an extra zing, incorporate crushed red pepper flakes or sriracha in the dressing.
This will awaken your palate and add a lively kick to your dish that heat lovers will enjoy! -
Nutty Flavor: Include toasted nuts such as almonds or walnuts for a surprising crunch and depth of flavor.
The added texture will make every bite a little adventure. -
Herb Infusion: Swap out the parsley for cilantro or add fresh basil for an aromatic twist.
Herbs can transform the flavor profile, providing a delightful and unexpected touch. -
Fruit Addition: Diced mango or pineapple can bring a sweet contrast to the savory elements of the salad.
This tropical twist evokes summer vibes that will remind you of beachside picnics. -
Seasonal Swap: Use grilled zucchini or bell peppers instead of scallions for more seasonal variety.
These veggies add their unique flavors while keeping the essence of the salad alive.
What to Serve with Grilled Corn, Scallion, and Avocado Salad with Buttermilk-Feta Dressing?
This colorful salad pairs beautifully with a variety of dishes, enhancing your summer meals with delicious flavors and textures.
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Grilled Chicken: Juicy, herb-marinated grilled chicken complements the salad’s freshness, adding heartiness without overpowering it.
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Steak Tacos: The smoky, savory flavors of steak tacos add a hearty contrast to the lightness of the salad, creating a satisfying meal.
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Quinoa Bowl: A chipotle quinoa bowl introduces a wholesome touch, while the grain’s nutty flavors work harmoniously with the tangy dressing.
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Roasted Sweet Potatoes: Sweet, caramelized roasted sweet potatoes offer a tender texture and a natural sweetness that balances the salad’s acidity.
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Fresh Gazpacho: A chilled gazpacho brings a burst of fresh flavors; its bright acidity echoes the vibrant notes of the avocado salad, creating a refreshing duo.
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Sparkling Lemonade: Enjoy a glass of fizzy lemonade for a zesty and cooling complement, making your summer meal feel extra festive.
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Fruit Salad: A refreshing fruit salad adds a sweet finish, with seasonal fruits like watermelon and berries enhancing the overall lightness of your meal.
Serve up this delightful combination and let your summer gatherings become unforgettable celebrations of flavor!
Grilled Corn and Avocado Salad with Buttermilk-Feta Dressing Recipe FAQs
How do I select ripe corn for grilling?
Absolutely! When choosing corn, look for bright green husks and tightly packed kernels. The corn should feel heavy for its size; this generally indicates plumper and juicier kernels. Avoid ears with dark spots or dried-out husks.
What is the best way to store leftovers?
For optimal freshness, store any leftover Grilled Corn and Avocado Salad in an airtight container in the fridge for up to 2 days. It’s essential to keep the buttermilk-feta dressing separate until you’re ready to serve. Adding it right before serving maintains that crunchy texture.
Can I freeze the salad?
While it’s best enjoyed fresh, you can freeze the grilled corn and chopped vegetables separately for up to 3 months. However, avocados do not freeze well and should be fresh when serving. To thaw, simply put the frozen veggies in the fridge overnight, then grill them again to enhance flavors.
What if my grilled corn is tough?
If your grilled corn ends up tough, it could be a sign that it wasn’t fresh to begin with or grilled for too long. Ensure your grill is adequately heated before grilling to allow for quick cooking. If this happens, soaking the corn in water for 30 minutes before grilling can help add moisture.
Is this salad suitable for people with dietary restrictions?
Very! This Grilled Corn and Avocado Salad with Buttermilk-Feta Dressing is vegetarian and gluten-free. For dairy-free options, substitute feta with nutritional yeast or omit it entirely. If you have allergies to specific ingredients, like jalapeño or herbs, feel free to adjust the recipe according to your needs.
How can I enhance the flavors of the salad?
I often recommend tossing in some fresh herbs like cilantro or basil, or adding a squeeze of lime juice just before serving to boost the salad’s bright flavors. You can also add nuts or seeds for an extra crunch or a bit of cooked quinoa for a heartier dish.
Grilled Corn and Avocado Salad With Feta Dressing Delight
Ingredients
Equipment
Method
- Preheat the grill or grill pan over medium-high heat.
- Brush the corn, scallions, and jalapeño with olive oil, then season with kosher salt and black pepper.
- Grill the corn for 6-8 minutes, turning occasionally, until golden brown. Grill scallions and jalapeño for 9-10 minutes until charred and tender.
- Cool the grilled vegetables slightly, then chop them into bite-sized pieces.
- Mash the feta in a bowl, then whisk in buttermilk, lemon zest, lemon juice, and grated garlic. Mix in chives, parsley, and chopped jalapeño, adjusting seasoning to taste.
- Toss the romaine in a large bowl with half of the feta dressing, then layer in avocado slices, corn, and scallions.
- Serve the salad with the remaining dressing on the side.