green goddess corn salad
Ever since Baked by Melissa shared her green goddess salad that you eat with tortilla chips, I’ve been wanting to create something similar. This green goddess corn salad is what I came up with, featuring sweet summer corn that you cook directly in the husk in the microwave (!)
The rest is simple: chopped cucumber (I like the Persian ones), halved multi-colored cherry tomatoes, a little bit of red onion, crumbled feta cheese, and my favorite Copycat Sweetgreen Green Goddess Ranch.
You can scoop it with chips, of course, or make it more of a meal with chickpeas and arugula.
see it in action…
green goddess corn salad
serves 4
Ingredients
for the green goddess ranch:
- 1 cup plain Greek yogurt (I like 2% Fage)
- 2 cups tender herbs (basil, dill, cilantro, parsley, chives)
- 2 tablespoons diced red onion or shallot
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (or just juice 1/2 lemon)
- 2 tablespoons white wine vinegar or white balsamic
- 1 clove garlic
- 1 teaspoon kosher salt
- several grinds black pepper
- hot sauce to taste
for the salad:
- 4 ears corn, raw or cooked (my favorite method below)
- 3 Persian or 1 English cucumber, chopped (1 1/2 cups)
- 1/2 pint cherry tomatoes, halved (1 cup)
- 1/4 red onion, diced (1/2 cup)
- 4 ounces feta cheese, crumbled (1 cup)
- 1 teaspoon kosher salt
- several grinds black pepper, to taste
- 1/2 to 1 cup green goddess ranch (or your favorite creamy dressing)
Instructions
- Make the dressing: whiz it all up in food processor or high speed blender. Add more of any liquids to thin it out if necessary.
- Cook the corn, if desired: microwave the corn in the husk until very hot to the touch. Cut off the stem end and squeeze out the corn. This method best with smaller ears in my experience. If cooking two at a time it will likely take 4 to 6 minutes.
- Make the salad: Cut the corn off the cob and add to serving bowl. Add remaining ingredients. Toss with dressing to taste.
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