Avocado and Grilled Corn Salad with Green Goddess Dressing

By Shaylie

Ingredients

• 3 ears corn
• 1 small jalapeno
• 1 tablespoon vegetable oil
• 1 large avocado, peeled, pitted and chopped
• 1 pound bacon, chopped and cooked crispy
• 1 cup cherry tomatoes
• 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

Preparation

Step 1

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, bacon, tomatoes 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.