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Pan Seared Corn and Avocado Salad with Blue Cheese

Pan Seared Corn and Avocado Salad with Blue Cheese

Chef Deborah Snow

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


  • 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


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.

To make the vinaigrette:

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.