Grilled Corn Salad With Creamy Feta Dressing Recipes

GRILLED CORN SALAD WITH FETA DRESSING

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.

LAYERED GRILLED CORN SALAD

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

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.

CORN SALAD WITH CREAMY ITALIAN DRESSING

Steps:

• Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.
• Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
• Stir basil and a pinch cayenne pepper into corn mixture; toss.