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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.

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