Fresh Corn and Avocado Salad Recipe – Sunset Magazine

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