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