Ingredients
6 slices bacon (about 6 ounces), coarsely chopped
4 ears corn, husks and silk removed, snapped in half
Kosher salt and freshly ground pepper
4 scallions, trimmed and cut into 1-inch pieces
1/2 small clove garlic
4 anchovy fillets in oil
1/2 cup packed fresh basil leaves
1/4 cup mayonnaise
1/4 cup sour cream
4 teaspoons distilled white vinegar
2 avocados, peeled, pitted, and cut into a 1/2-inch dice
5 radishes, halved and thinly sliced (1 cup)
3 hearts of romaine, cut into bite-size pieces (12 cups)
Preparation
Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.
