Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hearty salad by Molly Chester. Slideshow:  Grilled Corn Recipes 

Food & Wine
August 2014

Gallery

© Con Poulos

Recipe Summary

total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely.

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  • In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.

  • In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper and toss well. Garnish the salad with shredded cheese and serve right away.

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