Fresh corn of the cob is in season and on sale right now! We ended up with a lot of fresh corn on the cob from Sunday’s birthday party; here is something yummy to do with it!
6 ears corn
2 cups halved cherry tomatoes
1/2 cup diced red onion
2 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
3 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon honey
1/4 teaspoon freshly ground black pepper
COOKING MUSIC SELECTION: Summer Breeze - The Isley Brothers
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse 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 corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine. ENJOY!!!!!