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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
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6 slices bacon (about 6 ounces), coarsely chopped
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4 ears corn, husks and silk removed, snapped in half
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Kosher salt and freshly ground pepper
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4 scallions, trimmed and cut into 1-inch pieces
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½ small clove garlic
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4 anchovy fillets in oil
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½ cup packed fresh basil leaves
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¼ cup mayonnaise
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¼ cup sour cream
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4 teaspoons distilled white vinegar
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2 avocados, peeled, pitted, and cut into a ½-inch dice
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5 radishes, halved and thinly sliced (1 cup)
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3 hearts of romaine, cut into bite-size pieces (12 cups)
Directions
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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.
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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.