Michael Symon’s Corn and Avocado Salad with Endive and Feta

By Food Network · 35 min

Ingredients

Instructions

1. Prepare a grill for indirect heat: for charcoal, build hot coals on one side only; for gas, heat one side only to medium-high.
2. Drizzle the corn with olive oil, rub to coat, season with salt and pepper, then grill, turning occasionally, until charred on all sides, about 5 minutes. Move to a cutting board to cool slightly.
3. Drizzle the cut side of the endive with olive oil, season with salt and pepper, then grill cut-side down until charred and slightly wilted, about 2 minutes. Arrange on a platter, cut-side up.
4. When the corn is cool enough to handle, cut the kernels off the cob into a bowl. Add the dill, avocado and garlic.
5. Stir in the extra-virgin olive oil and white wine vinegar, season with salt and pepper, and mix to combine.
6. Spoon the corn mixture over the grilled endive, sprinkle with the feta, and finish with more cracked black pepper.

Summarized from Food Network's video. Watch it for the details.

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GarlicCheeseSweet cornAvocadoFeta cheeseEndive