Fresh Corn and Avocado Salad
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrrr-Ed1kLnG7zI2CBQO9g2VNhIrQ3gF67tKDEAxfeGJZAp_wObzttwSbN_eZc8HkXeiVPyPIFucb_m0x5w7Kivvfzpqgw4G7IdgCyNcsKzVcp06-F8gwBExUfc1xPYjCd7TiHK-zdQ/s400/1.jpg)
Ingredients:
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.