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Summer Charred Corn Salad

This Charred Summer Sweet Corn Salad is a vibrant mix of grilled corn, creamy avocado, scallions, and jalapeño tossed in a tangy feta dressing that captures the best of summer in every bite!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Gluent-Free, Grill, Salad, Side, Summer, Sweet Corn
Servings: 4

Equipment

  • Grill or Grill Pan
  • Mixing Bowl

Ingredients

  • 6 ears Sweet Corn Shucked and silk removed
  • 1 bunch Green Onions Trimmed
  • 1 Jalapeño Halved lengthwise
  • 3 tbsp Olive Oil
  • 1 tsp Sea Salt
  • ¼ tsp Black Pepper
  • ½ cup Plain Unsweetened Plant-Based Milk
  • 1 tsp Apple Cider Vinegar
  • ¾ cup Plant-Based Feta Crumbled
  • 1 tsp Lemon Zest About the zest of ½ a lemon
  • 1 tbsp Lemon Juice About the zest of ½ a lemon
  • 1 clove Garlic Grated
  • ¼ cup Fresh Chives Finely chopped
  • ¼ cup Fresh Flat Leaf Parsley Finely chopped
  • 8 cups Mixed Greens Torn into bite-sized pieces, I used arugula and butter lettuce
  • 2 Avocados Diced

Instructions

  • Heat a grill or grill pan over medium-high heat. Brush corn, green onions, and jalapeño with the oil and season with the salt and pepper.
  • Arrange the veggies 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.
  • While the veggies are cooling, add the plant-based milk and apple cider vinegar into a mixing bowl and whisk together. Let this sit for 5 minutes.
  • Next, add the feta to the mixing bowl and mash the feta into a coarse paste. Add and whisk in the lemon zest, lemon juice, garlic, 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 serving plate. Cut corn kernels off the cob and slice green onions into bite-size pieces. Arrange avocado slices, corn, and green onions on top of the lettuce. Serve with the remaining dressing.
  • This is best fresh. If you want to have this multiple nights, only dress what you plan on eating. Store the leftovers separately in airtight containers in the fridge for 3 days.