Recipes Ingredients Meat & Poultry Pork Recipes Corn-and-Avocado Salad with Goddess Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 35 mins Total Time: 45 mins Yield: 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. Ingredients 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) Directions 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. 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. Rate it Print