Green Goddess Corn Salad is a fresh, vibrant side dish that combines sweet corn kernels with crisp cucumbers, juicy cherry tomatoes, and creamy avocado. Tossed in a tangy, herb-packed Green Goddess dressing made with ingredients like fresh basil, parsley, chives, lemon, and Greek yogurt or mayo, it’s light yet flavorful. This refreshing salad is perfect for summer gatherings, barbecues, or as a colorful addition to any meal.
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 teaspoons Dijon mustard
- 2 large garlic cloves, roughly chopped
- 3 tablespoons 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 Cotija cheese, crumbled
Instructions
- Gather all ingredients. Preheat a large cast-iron skillet over medium-high heat until hot, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
