Roasted Corn and Radish Salad

This recipe comes from "Cooking Light" magazine. The corn is roasted in its husks, either on the grill or in the oven then combined with thinly sliced radishes and avocado slices, all on a soft bed of lettuce. It is served with a creamy avocado and herb dressing (Creamy Avocado Herb Dressing).

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 avocado, sliced
• 1  teaspoon fresh lime juice
• 2  ears corn, with husks
• 2  heads boston lettuce or 2  heads bibb lettuce
• 1⁄2 cup radish, thinly sliced
• 1⁄2 cup  avocado  herb salad dressing (recipe #419789) or 1⁄2 cup  creamy  caesar salad dressing

Directions

1. Sprinkle avocado slices with the lime juice; set aside and refrigerate until serving.
2. Prepare corn by grilling for 15 to 20 minutes or roasting in the oven at 350 degrees F for about 30 minutes.
3. Let corn cool and cut kernels off cob.
4. Chop or tear lettuce and arrange on serving plates.
5. Arrange avocado slices, corn, and radish on lettuce.
6. Pour dressing on top and serve.
7. Alternatively, toss lettuce, corn and radish with dressing; plate and serve with avocado slices.