Roasted Corn and Radish Salad with Avocado-Herb Dressing

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


For the salad:

1/2 ripe peeled avocado, sliced $
1 teaspoon fresh lime juice
2 ears yellow corn with husks
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes

For the dressing:

1/2 cup light mayonnaise $
1/4 cup finely chopped green onions $
1/4 cup reduced-fat sour cream $
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon anchovy paste
1/8 teaspoon salt
1/2 ripe peeled avocado $
1 garlic clove, minced $
2 tablespoons water
1 tablespoon white wine vinegar
3 drops hot sauce


For the salad:

Preheat oven to 450°.

Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.

Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.

For the dressing:

Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator.


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