Avocado and Grilled Corn Salad with Green Goddess Dressing

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 ears corn
  • 1 small jalapeno
  • 1 tablespoon vegetable oil
  • 1 large avocado, peeled, pitted and chopped
  • 1 romaine heart, chopped
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons chopped fresh chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 anchovy fillet
  • 1 small clove garlic, roughly chopped
  • Kosher salt
Directions
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    IMG_073.tif

    Not what you're looking for? Try:

    Aida's Corn, Tomato and Avocado Salad

    Recipe courtesy of Aida Mollenkamp