Corn, Jalapeño & Feta Salad with Creamy Cilantro Lime Dressing

To prepare the corn, grill 1 cup of corn nibblets on a pan over medium-high heat with 1 tablespoon of olive oil for approximately 4 minutes per side until lightly charred. Core and cube 2 avocados. Dice 1/3 cup of jalapeños, removing the seeds for less heat. Cube 1/2 cup of feta. Chop 1 tablespoon of fresh cilantro or dill. Combine the grilled corn, cubed avocados, diced jalapeños, cubed feta, and fresh herbs in a large bowl to form the salad base.

For the dressing, combine 1 jalapeño (seeds removed), 1 tablespoon of fresh cilantro, 3 peeled large cloves of garlic, 1/2 cup of Greek Yogurt or Skyr, 1/2 teaspoon of sea salt, 1/3 cup of extra virgin olive oil, and 1/4 cup of fresh lime or lemon juice in a blender. Blend until completely smooth. Pour the creamy dressing over the salad base and toss gently to combine. Serve immediately and enjoy every creamy, tangy, sweet bite!