INGREDIENTS 6ears corn (about 3 pounds), shucked and silk removed 1bunch scallions (about 6), trimmed 1jalapeño, stemmed and halved lengthwise 3tablespoons olive oil Kosher salt and black pepper 4ounces feta cheese, crumbled (about ¾ cup) ⅓cup buttermilk 1teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice 1small garlic clove, grated ¼cup sliced fresh chives ¼cup finely chopped fresh parsley 1medium head romaine lettuce, torn into bite-size pieces (about 8 cups) 2avocados, sliced
Step 1 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. Step 2 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. Step 3 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
