Grilled Corn and Avocado Salad with Hatch Chile Chèvre Dressing

Grilled Corn and Avocado Salad with Hatch Chile Chèvre Dressing



  • 2 ears corn, shucked and silk removed
  • 1 bunch scallions, trimmed (optional)
  • 3 Tablespoons olive oil
  • Kosher salt and black pepper
  • 4 ounces Cypress Grove Hatch Chile Chèvre, crumbled
  • ⅓ cup buttermilk
  • 1 teaspoon freshly grated lemon zest
  • 1 Tablespoon lemon juice
  • 1 small garlic clove, grated
  • ¼ cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
  • 1 avocado, sliced


  1. Heat a grill or grill pan over medium-high.
  2. Brush corn and scallions with the oil and season with salt and pepper.
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions are charred all over and tender, 9 to 10 minutes.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. In a medium bowl, using a whisk, mash the chèvre into a coarse paste.
  6. Whisk in buttermilk, lemon zest and juice and garlic, then stir in parsley.
  7. Season with salt and pepper, to taste.
  8. In a large bowl, toss lettuce with half the chèvre dressing and arrange on a platter.
  9. Cut corn kernels off the cob and slice scallions into bite-size pieces.
  10. Arrange avocado slices, corn and scallions on top of the lettuce.
  11. Serve with remaining dressing.

Recipe adapted from New York Times Cooking

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