This is the perfect summer recipe! What is more summery than grilled corn!? Well, this summer salad is perfect to accompany any grilled main or as a salad for any potluck meal!
Here’s what you need for this recipe. For the dressing, you will also need a fresh jalapeño, which is not pictured.
Roasting corn on a grill is incredibly simple. If you’re intimidated, I promise it is totally doable. If you don’t have a grill, alternate options include roasting it over a gas flame on your stove, or cooking in the oven itself.
For the salad: 4 corn cobs, 1/4 red onion, sliced, 1 red bell pepper, 1 avocado, 1 T. olive oil, 1/4 cup pickled jalapeño slices, 4 ounces feta (or cojita cheese if you have it)
For the dressing: 1 fresh jalapeño, 1/4 cup pickled jalapeño brining liquid, 1 bunch of cilantro (about 1 to 1 1/2 cups), 2 T. Olive oil, 1/4 t salt, 1/4 t pepper.
1. Grill the corn: shuck your corn and heat up your grill to 400 – 450 degrees. Brush your corn with the 1 T olive oil and sprinkle with salt and pepper. Place directly on the grill and let sit for 3 minutes. After 3 minutes check on the corn and, using tongs, rotate the corn around and continuing grilling until it’s cooked. Remove and set aside.
2. Make the dressing: combine the cilantro, diced fresh jalapeño (remove seeds if you want it milder), pickled jalapeño brine, olive oil, salt and pepper. Add to food processor and blend until smooth-ish. Set aside.
3. Assemble the salad: slice the corn off the cob. In a medium bowl, add the corn, sliced onions, sliced red pepper, diced pickled jalapeños, diced avocado, and crumble over the feta cheese. Add the dressing and gently stir to incorporate the dressing.
Serve immediately or place in fridge for up to 3 days. Serve as a side salad or with chips as a dip!