A Kernel Of Truth…

I am always searching for easy and delicious summer salads.

I adore corn and August is the optimal time for corn to shine.

This Grilled Corn and Avocado Salad adorned with a Feta Buttermilk dressing hits the spot.

For a salad for 2-3 people buy the following:

3 ears of white or yellow corn. Make sure the kernels grow up to the top of the cob or else it suffers from dry ear!

6 scallions shoots

3/4 cup feta

1/3 cup Buttermilk

Juice of 1 lemon and the zest of the lemon

1 clove garlic or 1 scallion diced

1 sliced avocado


Kosher Salt and fresh ground pepper

Arugula or Romaine


Grill the shucked corn in a cast iron preheated skillet. Brush with EVOO and keep turning the corn every few minutes for 10 minutes. Corn will brown in spots.

Grill scallions after trimming bottom and top of scallion. Brush with EVOO and flip once until it has a nice char on both sides.

Smash feta into a paste.  I just press with my hand.

Add buttermilk and chopped charred scallions, kosher salt and pepper, lemon juice and lemon zest.

Whisk until blended.

Take the chopped Romaine or Arugula and toss 1/2 the dressing with the lettuce.

Place on a plate.

Layer grilled corn that has been cut off the cob on top of the lettuce and then layer sliced avocado.

Add remaining dressing.

Scatter the top of the salad with homemade croutons to add a bit of crunch.

Enjoy this fresh and savory summer salad!

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