Best Corn Salad Ever

 adapted from David Lebovitz

submitted by Judy O’Shea

preparation time: 20 to 30 minutes

serves 6

2 to 3 ears of very fresh corn

2 cups cherry tomatoes

1 ripe avocado

½ cucumber peeled and seeded

1 cup loosely packed chopped fresh basil

Salt and pepper to taste

For the vinaigrette:

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard (don’t skimp on the mustard)

1 to 2 small shallots peeled and minced (1-2 tablespoons)

1 teaspoon sea or Kosher salt

6 tablespoons extra-virgin olive oil

Shuck the corn and remove it from the cob. DO NOT COOK THE CORN. Remove any stems and slice the cherry tomatoes in half.  Peel and dice the avocado. Peel, seed and cube the cucumber.

Put the corn kernels, tomatoes, avocado, cucumber, and chopped basil into a serving bowl and season with freshly ground black pepper.

In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary. 

The dressed salad can be served right away or in a few hours. (It can be stored in the refrigerator or at room temperature but should be served room temperature.) It’s best the same day it’s made.