Recipes Ingredients Meat & Poultry Pork Recipes Corn-and-Avocado Salad with Goddess Dressing 5.0 (2) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 29, 2019 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT