Servings: 6
Total Time: 30 minutes
INGREDIENTS
Salad
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6 ears corn
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2 cups halved cherry tomatoes
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1/2 cup thinly sliced red onion
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1 large avocado, cut into 1/2-inch cubes
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1/3 cup chopped fresh basil leaves
Vinaigrette
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2 tablespoons champagne vinegar
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1 teaspoon Dijon mustard
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1/4 cup extra-virgin olive oil
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Salad (pt. 1)
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In a large pot of boiling water, cook corn until warmed through, about 3 to 5 minutes.
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Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl.
Vinaigrette
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In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
Salad (pt. 2)
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Cut corn kernels off cobs and add to salad.
SERVING
Pour in vinaigrette and toss gently to combine.