6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion (we omitted this because we don't love raw onion)
1 large avocado cut into 1/2 in. cubes (I added 2 avocados.. extra delicious)
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 freshly ground black pepper
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 kernels off cobs and add to salad: pour in vinaigrette and toss gently.