- 6
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Ingredients
- 6 ears corn, husked
- 2 c halved cherry tomatoes
- 1/2 c thinly sliced red onion
- 1 large avocado, pitted, peeled and cut into 1/2 inch cubes
- 1/3 c chopped basil leaves
- 2 tbsp vinegar
- 1 tsp dijon mustard
- 1/4 c evoo
- 1/4 tsp each salt and pepper
Preparation
Step 1
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. drain and rinse under cold running water until cool. Meanwhile, combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, whisk vinegar, mustard, oil, salt and pepper until blended. cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
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