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Avocado and Grilled Corn Salad with Green Goddess Dressing

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


  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.

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