Grilled Corn Salad

I've been making this salad this summer and everyone loves it everywhere I take it. I know it's technically not summer anymore because Labor Day has passed and we're not supposed to wear white shoes (I don't actually own any white shoes) or summery dresses. But it's 94 degrees here and I'm really pregnant so I'll eat corn salad and wear summery dresses if I feel like it. Just sayin'.

Have you grilled corn? It's smoky and sweet and absolutely delicious. Mixed with the other salad ingredients - like feta cheese - downright addictive.


That's probably all I need to say about this.



Go forth and make it while the corn is still fresh-picked and delicious.

Grilled Corn Salad

8 ears of corn, grilled until slightly charred (I usually brush it with olive oil before grilling)

3 avocados, diced & tossed with the juice from one lemon (to prevent browning)

2 cups tomatoes (I use garden-fresh heirlooms or grape tomatoes), chopped

1 bunch green onions, chopped

1 (heaping) cup crumbled feta cheese

English cucumber, peeled and diced

1 bunch cilantro, chopped

Vinaigrette:

6 T apple cider vinegar
1/2 cup olive oil
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Cut the corn from the cob and toss it with the other veggies and feta cheese. Whisk the vinaigrette together and mix it with the salad. Serve this immediately at room temp (yum!) or chill it in the fridge for up to a few hours. Best served the same day you make it.