Ingredients

• 3 ears corn
• 1 small jalapeno
• 1 tablespoon vegetable oil
• 1 large avocado, peeled, pitted and chopped
• 1 romaine heart, chopped
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 anchovy fillet
• 1 small clove garlic, roughly chopped
• Kosher salt

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Instructions

1. Preheat a grill to medium-high.
2. Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
3. Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
4. Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.