6 ears corn
\n2 cups halved cherry tomatoes
\n1\/2 cup thinly sliced red onion
\n1 large avocado — cut into 1\/2-in. cubes
\n1\/3 cup chopped fresh basil leaves
\n2 tablespoons Champagne vinegar
\n1 teaspoon Dijon mustard
\n1\/4 cup extra-virgin olive oil
\n 1\/4 teaspoon kosher salt
\n 1\/4 teaspoon freshly ground black pepper<\/p>\n
In a large pot of boiling water, cook corn until warmed through, 3 to 5
\nminutes. Rinse with cold water until cool.<\/p>\n
Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a
\nsmall bowl, combine remaining ingredients to make the vinaigrette, whisking
\nuntil blended.<\/p>\n
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and
\ntoss gently to combine.<\/p>\n
Serving Size : 6<\/p>\n
Source: Sunset Magazine<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading