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  • Prep
    20 min
  • Total
    20 min
  • Servings
    4

Grilled Corn Salad with Creamy Feta Dressing

Ingredients

For the dressing

½ cup (125 mL) plain yogurt

½ cup (125 mL) crumbled Saputo Fetos cheese

¼ cup (60 mL) milk

1 tbsp (15 mL) freshly squeezed lime juice (from about ½ lime)

¼ cup (125 mL) fresh coriander leaves

½ jalapeño pepper, seeded and chopped

Sea salt and freshly ground black pepper, to taste

For the salad

3 to 4 corn cobs, grilled and cooled

2 ripe avocados

Arugula

Radishes, sliced thinly

Fresh coriander leaves

Lime wedges

Directions

To make the dressing

Add all the ingredients to the container of a blender. Blend until the dressing is smooth and creamy. Transfer to an airtight container and refrigerate until ready to serve.

To make the salad

Slice the corn kernels off the cobs. Pit and peel the avocados, then slice. Sprinkle with the juice of half a lime to prevent browning.

On a large serving plate, spread a couple of handfuls of arugula. Distribute the avocado slices over the leaves, then add the grilled corn kernels and sliced radishes. Garnish with coriander leave. Drizzle some of the dressing all over and serve immediately with lime wedges.