green goddess corn salad

a chopped salad that doubles as a dip? Iโ€™ll take the whole bowl
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green goddess corn salad

see it in action…

green goddess corn salad



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 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
  • 1/2-1 cup green goddess ranch (or your favorite creamy dressing)


  • 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 4-6 minutes.
  • Make the salad: Cut corn off the cob and add to serving bowl. Add remaining ingredients. Toss with dressing to taste.



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