This serves 3-4 people as a side
Ingredients:
3 ears of corn
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 avocado, cubed
1/4 cup fresh basil leaves, chopped
1 tbsp Champagne vinegar
1/2 tsp Dijon mustard
1/8 cup extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground pepper
The Champagne vinegar really makes this dish so I wouldn't use something else if you don't have it on hand.
In large pot of boiling water, cook corn until warmed through about 3 - 5 minutes. Rinse with cold water until cool. Combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make vinegarette, whisking until blended. Cut off corn kernals and add to salad. Combine all gently. Can chill if not serving immediately, but don't wait too long so avocados stay green. Enjoy!
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