Pan Seared Corn and Avocado Salad with Blue Cheese
Blue Heron, www.blueherondining.com, Sunderland, MA
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.