recipe

Ingredients

• 6 ears corn (about 3 pounds), shucked and silk removed
• 1 jalapeño, stemmed and halved lengthwise
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 4 ounces feta cheese, crumbled (about 3/4 cup)
• ⅓ cup buttermilk
• 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
• 1 small garlic clove, grated
• 4 green onions, finely sliced
• ¼ cup finely chopped fresh parsley
• 2 avocados, diced