Avocado and Grilled Corn Salad with Green Goddess Dressing

2019-06-21
  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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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

Method

Step 1

Preheat a grill to medium-high.

Step 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.

Step 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.

Step 4

Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

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