Michael Symon’s Corn and Avocado Salad with Endive and Feta 🌽🥑 | Symon’s Dinners Cooking Out

Michael Symon’s summer salad combines sweet charred corn, creamy avocado, grilled endive and salty feta for a fresh, flavor-packed side perfect for cookout season.
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Corn and Avocado Salad with Endive and Feta
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

4 ears fresh corn, shucked and silks removed
Olive oil
Kosher salt and freshly ground black pepper
2 heads red endive, quartered lengthwise
3 tablespoons finely chopped dill
1 avocado, halved, pitted and diced
1 clove garlic, grated on a rasp grater
6 ounces extra-virgin olive oil
3 ounces white wine vinegar
1/2 cup crumbled feta

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Drizzle the corn with olive oil and rub to coat on all sides. Season with salt and pepper, then place on the grill. Cook, turning occasionally, until charred on all sides, about 5 minutes. Remove to a cutting board to cool slightly.

Drizzle the cut side of the endive with olive oil and season with salt and pepper. Place on the grill, cut-side down, and cook until charred and slightly wilted, about 2 minutes. Arrange the grilled endive on a platter, cut-side up.

When cool enough to handle, cut the corn off the cob and add to a mixing bowl. Reserve the cobs for another use. Add the dill, avocado and garlic to the bowl with the corn. Stir in the extra-virgin olive oil and vinegar, then season with salt and pepper. Mix to combine.

Spoon the corn mixture over the grilled endive and sprinkle with the feta. Finish with more cracked black pepper before serving.

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Michael Symon’s Corn and Avocado Salad with Endive and Feta | Symon’s Dinners Cooking Out | Food Network


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