This recipe was published in the July 2009 issue of Sunset Magazine. A perfect salad on a hot summer day.
Fresh Corn and Avocado Salad (serves 10)
6 ears of corn
2 cups of halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2" cubes
1/3 cup chopped fresh basil leaves
2 Tbsp. Champagne vinegar
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1/4 tsp. each kosher salt and ground black pepper
In a large pot of boiling water, cook corn for three to five minutes until warmed through. Rince 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 kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
2 comments:
In France they make a variation of this in the summer without the onion and with tuna (sometimes) and rice. It sounds weird. But it's good. We used to make it all the time for lunch.
That sounds super yummy!
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