This vibrant grilled corn and avocado salad with feta dressing is the perfect summer side dish or light lunch. Sweet grilled corn, creamy avocado, and a tangy feta dressing combine for a flavor explosion that's both refreshing and satisfying. This recipe is easy to customize to your liking, making it a versatile addition to your culinary repertoire. Let's dive into the delicious details!
What Makes This Grilled Corn and Avocado Salad Special?
This recipe stands out because it expertly balances sweet, creamy, and tangy flavors. The grilling of the corn adds a smoky depth that elevates the simple ingredients to something truly special. The creamy avocado provides a rich texture, while the feta dressing offers a bright, salty counterpoint. It's a refreshing and healthy option that’s perfect for barbecues, picnics, or a light weeknight meal.
Ingredients You'll Need:
For the Salad:
- 4 ears of corn, shucked
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional, for a little heat)
For the Feta Dressing:
- 4 ounces feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions: Grilling and Preparing the Salad
- Grill the Corn: Preheat your grill to medium heat. Grill the corn, turning occasionally, until the kernels are tender and slightly charred (about 10-15 minutes). Let cool slightly, then cut the kernels off the cob.
- Prepare the Vegetables: While the corn is grilling, dice the avocados and red bell pepper, and thinly slice the red onion. Mince the jalapeño (if using) and chop the cilantro.
- Make the Feta Dressing: In a small bowl, combine the crumbled feta cheese, olive oil, lime juice, white wine vinegar, and minced garlic. Whisk until smooth. Season with salt and pepper to taste. You can adjust the amount of lime juice or vinegar to your preference.
- Assemble the Salad: In a large bowl, combine the grilled corn, diced avocado, red bell pepper, red onion, cilantro, and jalapeño (if using). Pour the feta dressing over the salad and gently toss to combine.
Tips for the Best Grilled Corn and Avocado Salad
- Corn Selection: Choose fresh, in-season corn for the best flavor.
- Avocado Ripeness: Use ripe avocados for optimal creaminess. Slightly underripe avocados will work too, but they might be a bit firmer.
- Dressing Consistency: If your feta dressing is too thick, add a tablespoon or two of water to thin it out.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocados may brown slightly over time.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
While it's best enjoyed fresh, you can prepare the vegetables and dressing separately ahead of time. Combine them just before serving to prevent the avocados from browning.
What other vegetables can I add to this salad?
Feel free to experiment! Cherry tomatoes, cucumber, black beans, or corn are all delicious additions.
Can I use a different type of cheese in the dressing?
While feta cheese is traditional and provides a unique tang, you could experiment with goat cheese or even a creamy cotija cheese for a slightly different flavor profile.
Is this salad suitable for vegetarians/vegans?
This salad is naturally vegetarian. To make it vegan, simply omit the feta cheese from the dressing and substitute it with a vegan feta alternative or a cashew-based cream.
How can I make this salad spicier?
Add more jalapeño, or include a pinch of red pepper flakes to the dressing for extra heat.
This grilled corn and avocado salad with feta dressing is a delightful summer recipe that's easy to make and sure to impress. Enjoy!
