Avocado and Grilled Corn Salad
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Recipe courtesy of Valerie's Home Cooking

Avocado and Grilled Corn Salad with Green Goddess Dressing

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings



  1. Preheat a grill to medium-high.
  2. 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.
  3. 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.
  4. 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.