Photo: Annabelle Breakey
YieldsServes 6
AuthorKathy Kane, Menlo Park, CA,
In the height of summer, you won't find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.

How to Make It

Step 1
1

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Step 2
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.

Step 3
3

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 6 ears corn
 2 cups halved cherry tomatoes
 1/2 cup thinly sliced red onion
 1 large avocado, cut into 1/2-in. cubes
 1/3 cup chopped fresh basil leaves
 2 tablespoons Champagne vinegar
 1 teaspoon Dijon mustard
 1/4 cup extra-virgin olive oil
 1/4 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper

Directions

Step 1
1

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Step 2
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.

Step 3
3

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Step 4
4

Note: Nutritional analysis is per serving.

Fresh Corn and Avocado Salad