Corn-and-Avocado Salad with Goddess Dressing

Corn-and-Avocado Salad With Goddess Dressing
Photo: Petrina Tinslay
Prep Time:
35 mins
Total Time:
45 mins
8 to 10 Serves

For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.


  • 6 slices bacon (about 6 ounces), coarsely chopped

  • 4 ears corn, husks and silk removed, snapped in half

  • Kosher salt and freshly ground pepper

  • 4 scallions, trimmed and cut into 1-inch pieces

  • ½ small clove garlic

  • 4 anchovy fillets in oil

  • ½ cup packed fresh basil leaves

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 4 teaspoons distilled white vinegar

  • 2 avocados, peeled, pitted, and cut into a ½-inch dice

  • 5 radishes, halved and thinly sliced (1 cup)

  • 3 hearts of romaine, cut into bite-size pieces (12 cups)


  1. Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.

  2. In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.

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