Food & Drink

Roasted Corn and Radish Salad with Avocado-Herb Dressing



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   

1/2 cup Avocado-Herb Dressing

Riki Senn uses an abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.


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. (See Condiments and Sauces for recipe.)



The Right Choice For A Healthier You