Corn, Avocado, Jalapeño & Feta Salad

1. Prepare the grilled corn: Grill 1 cup of corn nibblets on a pan over medium-high heat with 1 Tbsp olive oil for approximately 4 minutes per side, until lightly charred.
2. Prepare the salad base: Core and cube the 2 avocados. Dice 1/3 cup of jalapeños, removing the seeds for less heat. Cube 1/2 cup of feta (sheep’s milk feta is preferred). In a large bowl, combine the grilled corn nibblets, cubed avocados, diced jalapeños, cubed feta, and 1 Tbsp fresh cilantro.
3. Prepare the salad dressing: In a blender, combine 1 jalapeño (seeds removed), 1 Tbsp fresh cilantro, 3 large cloves garlic, 1/2 cup Greek Yogurt or Skyr, 1/2 tsp sea salt, 1/3 cup extra virgin olive oil, and 1/4 cup fresh lime or lemon juice. Blend until completely smooth.
4. Assemble the salad: Pour the prepared dressing over the salad base ingredients in the bowl and toss gently to coat everything evenly.
5. Serve immediately and enjoy every bite! This salad pairs well with steak, crispy flattened chicken, shrimp tacos, or can be enjoyed with scoopable tortilla chips or nachos.