Avocado and Grilled Corn Salad with Green Goddess Dressing

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.