Recipe

Recently, my friend, SUSIE, drew me to this recipe, I did my own little modification by switching up the dressing. Instead, I used a White Balsamic dressing! It was delicious and refreshing, which is perfect for summer! Enjoy!

Recipe from Sunset Magazine:

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
1 cubed avocado (optional)
1/2 chopped red pepper (optional)


Instructions
1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

2. 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.

3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

If you don't have the Champagne vinegar my friend said she used white wine vinegar and it works just fine.