Grilled Corn And Avocado Salad With Feta Dressing Recipes

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GRILLED CORN SALAD WITH FETA DRESSING



Grilled Corn Salad with Feta Dressing image

This Grilled Corn Salad recipe is fresh and easy! It's made with roasted corn, avocado, tomatoes and tossed in a lemon feta cheese dressing.

Provided by Christine Rooney

Categories     Salad

Time 45m

Number Of Ingredients 11

4 cobs sweet corn (fresh as possible)
1 pint cherry tomatoes
2 ripe avocadoes
2 cloves garlic
1/4 cup olive oil
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/2 cup feta cheese crumbles
1/8 tsp. kosher salt (adjust to taste)
1/8 tsp. pepper (adjust to taste)
2 Tbsp. fresh herbs such as chives, parsley, basil, or cilantro (optional)

Steps:

  • Heat charcoal or gas grill to 400 degrees Fahrenheit.
  • Remove any residue from the grates of your grill with a brush so that the grate is clean before use.
  • Remove the first outer dry layer of the husks (leaving most of the husk intact) and trim the dry silk from the ends with a scissors. Discard any dry outer husks and silk.
  • Place 4 cobs of sweet corn directly over the heat, cover the grill, and cook for 10 minutes on the first side. Flip, cover, and cook for 10 minutes on the second side. Turn the corn ¼ of the way over and cook for 5 minutes. Flip the corn over to the uncooked final quarter and cook for another 5 minutes.
  • Remove the corn from the grill and allow to rest until cool enough to handle. Once the corn has cooled and is cool to the touch remove the charred husks and silk and discard.
  • After the husks are removed, place the corn on a cutting board, stand one of the cobs on its end and tilt it toward you (it's important to stand the corn up so that you're cutting on its flat surface and not allowing it to roll around as you cut it with your knife).
  • Slowly slice the kernels off the cob with a knife and place the corn in a large mixing bowl. Repeat with the remainder of the cobs.
  • Cut 1 pint of cherry tomatoes into halves or quarters, depending on your preference.
  • Cut 2 ripe avocadoes in half, remove the pit, and dice the avocadoes into pieces.
  • Mince 2 cloves of garlic.
  • Add ¼ cup of olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, and ⅛ tsp. each of kosher salt and pepper to a small bowl. Stir until combined with a fork or small whisk.
  • Add the minced garlic and ½ cup of crumbled feta cheese. Stir until combined. Mince 1 Tbsp. of fresh herbs such as chives and add it to the vinaigrette (optional).
  • Add the chopped tomatoes to a large mixing bowl along with the sliced, grilled corn. Drizzle the feta dressing over the corn and tomatoes and toss until coated.
  • Add the diced avocadoes and gently stir them into the salad with a spatula or large spoon (this will prevent them from getting mushy when combined with the other ingredients).
  • Garnish with more minced fresh herbs (optional). Serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 138 kcal, Carbohydrate 12 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 169 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g

AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING



Avocado and Grilled Corn Salad with Green Goddess Dressing image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 ears corn
1 small jalapeno
1 tablespoon vegetable oil
1 large avocado, peeled, pitted and chopped
1 romaine heart, chopped
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 anchovy fillet
1 small clove garlic, roughly chopped
Kosher salt

Steps:

  • Preheat a grill to medium-high.
  • Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
  • Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
  • Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING



Grilled Corn and Avocado Salad With Feta Dressing image

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.

Provided by Sue Li

Categories     dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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)
1/3 cup buttermilk
1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
1 small garlic clove, grated
1/4 cup sliced fresh chives
1/4 cup finely chopped fresh parsley
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
2 avocados, sliced

Steps:

  • 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.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING



Grilled Corn and Avocado Salad with Feta Dressing image

Nothing screams summer quite like charred sweet corn on the cob. Corn on the cob is pretty awesome on its own, but a corn salad? Even better! This grilled corn and avocado salad with feta dressing, is the perfect summer side dish to enjoy. It is packed with bright flavours, and is a great way to jazz up corn while it is still fresh, sweet and in season.

Provided by Sunena Anand

Categories     Salad

Time 20m

Number Of Ingredients 5

4 cobs Corn
1 cup Grape tomatoes (halved)
½ Red onion (finely diced)
1 Jalapeño pepper (finely diced)
½ batch Feta and basil dressing

Steps:

  • Prepare the dressing: Prepare one batch of herbed feta dressing with basil.
  • Char the corn: Heat up a cast iron skillet over medium-high heat. Spray the corn with cooking spray, and let it char on all sides in the skillet. Remove from the heat and remove the kernels from the cob.
  • Prepare the vegetables: Prepare the shallots, grape tomatoes, jalapeño and avocado.
  • Assemble the salad: In a bowl or on a platter, arrange the corn and remaining vegetables. Drizzle with the basil and feta dressing, and enjoy.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CORN-AND-AVOCADO SALAD WITH GODDESS DRESSING



Corn-and-Avocado Salad with Goddess Dressing image

For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 13

6 slices bacon (about 6 ounces), coarsely chopped
4 ears corn, husks and silk removed, snapped in half
Kosher salt and freshly ground pepper
4 scallions, trimmed and cut into 1-inch pieces
1/2 small clove garlic
4 anchovy fillets in oil
1/2 cup packed fresh basil leaves
1/4 cup mayonnaise
1/4 cup sour cream
4 teaspoons distilled white vinegar
2 avocados, peeled, pitted, and cut into a 1/2-inch dice
5 radishes, halved and thinly sliced (1 cup)
3 hearts of romaine, cut into bite-size pieces (12 cups)

Steps:

  • Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
  • In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.

GRILLED CORN, AVOCADO AND TOMATO SALAD



Grilled Corn, Avocado and Tomato Salad image

Delicious summer salad - adapted from food network! I didn't include this in the recipe but I like to toast my own french bread croutons and toss them in!

Provided by sugarmagnolias

Categories     Vegan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 ears fresh corn, grilled
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup red onion, finely diced
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar

Steps:

  • Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Nutrition Facts : Calories 215.1, Fat 14.8, SaturatedFat 2.1, Sodium 162, Carbohydrate 21.6, Fiber 5.8, Sugar 8, Protein 3.3

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

  • Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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