Save Recipe Print
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat a grill to medium-high.

Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.

Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.

Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

Cook's Note

The remaining dressing can be refrigerated in an airtight container for up to 1 week.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Black Bean Salad

Recipe courtesy of Guy Fieri

Candy Corn

Recipe courtesy of Alton Brown

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Cinnamon-Grilled Peaches

Recipe courtesy of Steven Raichlen

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

15-Minute Bean, Egg and Avocado Tostadas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.