Roasted Corn and Radish Salad with Avocado-Herb Dressing

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this 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.

Yield:

4 servings (serving size: 1 lettuce leaf, 1 cup salad, and 2 tablespoons dressing)

Recipe from

Nutritional Information

Calories 151
Fat 7.7 g
Satfat 1.3 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 4.4 g
Carbohydrate 20.9 g
Fiber 4.8 g
Cholesterol 4 mg
Iron 1.8 mg
Sodium 192 mg
Calcium 38 mg

Ingredients

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

Preparation

1. Preheat oven to 450°.

2. 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.

3. 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.

Note:

Riki Senn, Milford, Delaware,

May 2010