Pan Seared Corn and Avocado Salad with Blue Cheese

Chef Deborah Snow

Blue Heron, www.blueherondining.com, Sunderland, MA

Ingredients:

• 6 ears of ripe corn, (preferably freshly husked)
• 1 Tbsp olive oil
• 1 Tbsp butter
• 3 Tbsp lime juice
• ¼ tsp ground cumin
• 6 Tbsp olive oil
• 4 radishes, washed and thinly sliced
• 1 small cucumber, peeled, seeded, thinly sliced and halved
• Salt and pepper to taste
• 2 cups arugula
• 2 avocados
• ¼ cup blue cheese
• Ingredients for the Marinated Avocado:
• 2 avocados, split in half, skin and pit removed
• 2 Tbsp olive oil
• Lime juice from 1 lime
• 2 cloves garlic, minced
• 1 Tbsp cilantro, finely chopped
• 1 Tbsp flat leaf parsley, finely chopped

Method:

Slice off kernels neatly, cutting close to the cob with a sharp knife. Place oil and butter in a heated, heavy skillet over high heat. When oil is hot, toss in the kernels and stir them with the oil for about 5 minutes. Lower the heat slightly, and stir occasionally until kernels are lightly browned and caramelized.

Place the lime juice and cumin in a bowl. Slowly drizzle in the olive oil, whisking as you go. Reserve 3 Tbsp of vinaigrette. Add corn, radishes and cucumbers to the vinaigrette and toss. Salt and pepper to taste.

In a bowl, lightly toss avocado halves with the other ingredients. Allow to rest for 1 hour.

To plate the salad, toss the arugula (with the reserved vinaigrette), and divide among 4 plates. Place a portion of the corn salad alongside the arugula. Thinly slice each avocado and spread, in a fan shape, over the corn salad. Crumble blue cheese on top of the salad.