Name: Green Goddess Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 4 ears fresh corn, husks removed; 1 tablespoon olive oil; 1 cup chopped mixed fresh tender herbs (such as dill, tarragon, basil, and flat-leaf parsley), plus more for garnish; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 1/2 teaspoon Dijon mustard; 2 large garlic cloves, roughly chopped; 3 tablespoon fresh lemon juice, divided; 3/4 teaspoon ground black pepper, divided; 1/2 teaspoon kosher salt, divided; 1 ripe avocado, cut into 1/2-inch chunks; 1/2 cup finely chopped shallot; 2 ounces crumbled Cotija cheese, crumbled

Green Goddess Corn Salad

This green goddess corn salad, with a slight bitter note from charring fresh sweet corn, creamy avocado chunks, and a punchy, tart green goddess dressing packed with fresh herbs, is a delicious bright and creamy summer salad with a nice mix of textures and flavors.

40 min total 15 min prep 20 min cook 8 290 cal

Instructions

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1 Gather all ingredients. Preheat a large cast-iron skillet over medium-high heat until hot, about 5 minutes.
2 Coat corn evenly with oil. Add corn to skillet; cook over medium-high, turning occasionally, until tender and lightly charred, 12 to 15 minutes. (Alternatively, preheat a gas grill to High [450 to 500 degrees F (230 to 260 degrees C)]. Place corn on oiled grill grates; grill, uncovered, rotating every few minutes until charred all over, about 10 minutes.) Transfer corn cobs to a cutting board and let cool 5 minutes.
3 Meanwhile, combine herbs, mayonnaise, sour cream, mustard, garlic, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt in a blender; process until smooth and a very light green color, scraping down sides as needed, about 1 minute.
4 Cut kernels from corn; discard cobs, and place in a large bowl with avocado, shallot, remaining 1 tablespoon lemon juice, 1/4 teaspoon pepper, and 1/4 teaspoon salt, and toss to combine.
5 Pour 1/3 cup dressing over corn mixture and toss until evenly coated; garnish with additional fresh herbs and cotija. Save remaining dressing for another use. Recipe developed by Amanda Holstein