Avocado and Grilled Corn Salad with Green Goddess Dressing
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Summer Grilling Send-Off
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