it’s corn 🌽 Grilled Corn and Avocado Salad With Feta Dressing: adapted from @nytcooking INGREDIENTS 6 ears corn, shucked or 3 15oz cans of corn 🌽 1 bunch scallions, trimmed 3 tbsp olive oil Kosher salt and black pepper 4 oz feta cheese, crumbled (about 3⁄4 cup) 1⁄3 cup buttermilk 1 tsp freshly grated lemon zest plus 1 tbsp lemon juice 🍋 1 small garlic clove, grated 🧄 1⁄4 cup fresh chives, sliced 1⁄4 cup fresh parsley, finely chopped 🌿 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups) 2 avocados, sliced 🥑 1. Heat a grill, grill pan, or cast iron skillet over medium-high. Brush corn and scallions with the oil and season with salt and pepper (or simply add canned corn to pan,drizzle with oil and season). Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly (transfer to a bowl if using canned corn). 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. Season with salt and pepper. 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. Serve with remaining dressing. 💠Enjoy!💠