GRILLED CORN AND AVO SALAD WITH FETA DRESSING

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

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