Grilled Corn and Avocado Salad with Harissa Zesty Dressing

This vibrant salad is a summer serenade, bursting with an orchestra of textures and flavors. Perfectly charred corn, cool and creamy avocado, and crispy chickpeas create a delightful juxtaposition, while the harissa zesty dressing adds a touch of piquant warmth. Ideal for a satisfying yet healthful lunch, this dish is a testament to the versatility of fresh, seasonal ingredients.

Ingredients:

For the Salad:

2 ears fresh corn on the cob

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 hearts romaine lettuce, chopped (about 4-5 cups)

1 medium avocado, diced

1/2 cup red onion, diced

1/3 cup crumbled feta, or goat cheese ،

For the Harissa Zesty Dressing:

1/4 cup plain full-fat Greek yogurt

2 tablespoons mayonnaise (optional)

2 tablespoons fresh lemon juice

2 tablespoons mild harissa paste

1 tablespoon finely chopped fresh dill

2 teaspoons finely chopped fresh chives

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Pinch of salt

Pinch of black pepper

Grilling Techniques for Corn Kernels

The recipe offers three methods for achieving those coveted charred kernels:

Pan Seared: Heat oil in a cast-iron skillet and let the corn caramelize undisturbed for a few minutes before tossing. This method offers excellent control over the charring process.

The Open Flame: Preheat your grill for a smoky infusion. Brush the cobs with oil and cook, turning frequently, until the kernels are beautifully charred.

Gas Stove Char: Achieve rapid charring by directly placing the cobs over a high flame, turning regularly, for a smoky and slightly blistered effect.

Recipe Variations

This base recipe provides a springboard for creativity. Here are some enticing options:

Black Bean: Substitute black beans for the chickpeas, adding a touch of Latin flair.

Chicken: Omit the chickpeas and incorporate shredded rotisserie chicken for a protein-packed twist.

Tomato: Reduce the corn to one cob and introduce halved cherry tomatoes for a burst of juicy sweetness.

A Step-by-Step Guide

Crispy Chickpea Creation: Preheat your oven to 400°F. After rinsing and drying chickpeas, toss them with olive oil, paprika, cumin, salt, and pepper on a baking sheet. Roast for 30 minutes, shaking the pan halfway through, until crisp and golden. Let them cool slightly.

Harissa Zesty Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, harissa paste, dill, garlic powder, paprika, salt, and pepper. This flavorful concoction forms the base of the dressing.

Kernel Extraction: Carefully remove the kernels from the grilled corn cobs and add them to a large bowl.

Salad: Combine chopped romaine lettuce, diced avocado, red onion, your chosen cheese substitute) with the corn. Season the salad lightly with salt.

The Grand Finale: Toss the salad with half of the roasted chickpeas and most of the harissa zesty dressing. Arrange the remaining chickpeas on top, mimicking croutons, and drizzle with the remaining dressing.

This recipe is a celebration of fresh, seasonal ingredients, offering endless possibilities for customization. With its delightful interplay of textures and its bold, flavorful dressing, this grilled corn and avocado salad is sure to become a summertime staple.