Green Goddess Corn Salad Recipe

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Cook Time: 20 minutes

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

Directions

Step 1: Gather all ingredients and prepare the necessary equipment.

Step 2: Preheat a large cast-iron skillet over medium-high heat for about 5 minutes until it is hot.

Step 3: Coat the corn evenly with olive oil and place it in the skillet. Cook over medium-high heat, turning occasionally, until the corn is tender and lightly charred, about 12 to 15 minutes. Alternatively, preheat a gas grill to High (450 to 500F / 230 to 260C). Grill the corn on oiled grill grates, rotating every few minutes until charred on all sides, about 10 minutes.

Step 4: Once the corn is charred, transfer the cobs to a cutting board and let them cool for 5 minutes.

Step 5: Meanwhile, in a blender, combine the mixed herbs, mayonnaise, sour cream, Dijon mustard, garlic, 2 tablespoons of lemon juice, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Blend until smooth and light green, scraping down the sides as needed. This should take about 1 minute.

Step 6: After the corn has cooled slightly, cut the kernels off the cobs and discard the cobs. Place the corn kernels in a large mixing bowl.

Step 7: Add the chopped avocado, shallot, remaining 1 tablespoon of lemon juice, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt to the corn mixture. Toss gently to combine.

Step 8: Pour 1/3 cup of the prepared dressing over the corn mixture and toss until everything is evenly coated.

Step 9: Garnish with additional fresh herbs and crumbled Cotija cheese. Reserve any remaining dressing for future use.

Step 10: Serve and enjoy your delicious grilled corn salad!

Nutrition Facts (per serving)

Calories	290
Total Fat	24g (30% Daily Value)
Saturated Fat	5g (25% Daily Value)
Cholesterol	17mg (6% Daily Value)
Sodium	428mg (19% Daily Value)
Total Carbohydrate	18g (7% Daily Value)
Dietary Fiber	5g (18% Daily Value)
Total Sugars	4g
Protein	5g (10% Daily Value)
Vitamin C	12mg (13% Daily Value)
Calcium	85mg (7% Daily Value)
Iron	1mg (5% Daily Value)
Potassium	432mg (9% Daily Value)

The History of Green Goddess Corn Salad

The Green Goddess Corn Salad is inspired by the legendary Green Goddess dressing, which was originally created in the 1920s at the Palace Hotel in San Francisco. The dressing itself was named after a popular play of the time, The Green Goddess, and featured a unique blend of fresh herbs, mayonnaise, and sour cream. Combining this herbaceous dressing with sweet summer corn is a modern twist that elevates a classic vegetable into a vibrant, flavorful salad. Over the years, the salad has evolved as chefs experimented with avocados, Cotija cheese, and grilled corn to add texture and depth.

Regional Characteristics

This salad is particularly popular in California and other regions of the American West Coast, where fresh corn and local herbs are abundant in summer. The use of herbs such as tarragon, basil, dill, and flat-leaf parsley reflects the farm-to-table movement common in these areas. In contrast to versions from other parts of the U.S., which may lean heavily on mayonnaise or cheese, the West Coast adaptation emphasizes balance: a creamy dressing paired with the natural sweetness and slight smokiness of charred corn.

Differences from Similar Dishes

Green Goddess Corn Salad stands out from other corn salads due to its signature dressing. Unlike traditional Mexican esquites, which feature lime, chili, and cotija in a street-style preparation, or Southern-style corn salads that often use bacon and cheddar, this salad is herb-forward and creamy without being overly rich. The avocado adds a smooth texture that contrasts with the crispness of the corn, while the dressings herbal complexity distinguishes it from standard mayonnaise-based salads.

Where Its Usually Served

This salad is often served as a side dish at summer gatherings, backyard barbecues, and farm-to-table dinners. It pairs beautifully with grilled fish, roasted chicken, or even a light pasta. Its vibrant green color and layered textures also make it a popular choice for buffet-style events or as a colorful addition to picnic spreads. Many contemporary restaurants include it on seasonal menus, showcasing the freshness of summer produce.

Interesting Facts

• The Green Goddess dressing was reportedly created to impress a visiting critic, and its recipe remained a closely guarded secret for decades.
• Grilling the corn before adding it to the salad enhances its natural sugars and adds a subtle smoky flavor, a technique borrowed from both American barbecue traditions and Mexican street food.
• The salads combination of avocado, herbs, and lemon juice not only adds taste but also boosts its nutritional value, providing healthy fats, vitamins, and antioxidants.
• Modern variations sometimes include roasted red peppers or cherry tomatoes for extra color, but purists insist the classic herb-and-corn combination is unbeatable.

Green Goddess Corn Salad is more than a simple side; its a celebration of fresh summer produce, herbaceous flavor, and culinary creativity. Its roots in early 20th-century American cuisine, combined with contemporary adaptations, make it a timeless and versatile dish.

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