Name: Avocado and Grilled Corn Salad with Green Goddess Dressing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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.

On Tonight

Avocado and Grilled Corn Salad with Green Goddess Dressing

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