• 4servings
  • 151calories

Rate this recipe:

Nutrition Info . . .

VitaminsB3, B6, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 ripe peeled avocado, sliced

  2. 1 teaspoon fresh lime juice

  3. 2 ears yellow corn with husks

  4. 2 heads Boston or Bibb lettuce

  5. 1/2 cup thinly sliced radishes

  6. 1/2 cup Avocado-Herb Dressing

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.

  3. Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.


Send feedback