📝 Instructions
= Recipe
1. Heat a grill to medium-high. Brush 6 ears corn, 1 bunch scallions (about 6), and 1 jalapeño with 3 tbsp olive oil and season with salt and pepper. Grill, turning occasionally, until nicely charred on all sides, 10-12 minutes for corn and 5-6 minutes for scallions and jalapeño. Let cool slightly, then cut kernels off the cobs and chop the scallions. Remove seeds from the jalapeño and chop finely.
2. Make the feta dressing: mash 4 oz crumbled feta with a fork until paste-like. Whisk in 0.333 cup buttermilk, 1 tsp lemon zest, 1 tbsp lemon juice, 1 small garlic clove (grated), 0.25 cup chives (minced), and 0.25 cup parsley (minced). Stir in the chopped jalapeño.
3. Arrange 1 medium head romaine (chopped) on a platter. Drizzle with half the dressing. Top with the grilled corn and scallions. Halve, pit, and slice 2 avocados over the top. Drizzle with remaining dressing and serve immediately.