6 ears corn
2 C. Halved cherry tomatoes
1/2 cup thinly sliced red onion or onion powder
1 lg. avocado, cut into 1/2 inch cubes
1/3 cup chopped fresh basil or cilantro
2 tablespoons to 1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Prep time about 30 mins.
1. Boil corn til warmed through, 3-5 mins. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil or cilantro in a large bowl. In a small bowl combine the remaining ingredients to make the vinaigrette, whisking til blended.
3. Cut corn off cobs and add to salad, then pour in vinaigrette and toss gently to combine.