photo: Annabelle Breakey

Serves 6

This has all of summer’s best produce in every bite. It’s great for lunch or for Shalosh Seudas. Fresh summer corn, fresh basil, and fresh tomatoes, come together in this bright and beautiful side dish.

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

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

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.

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

I love corn in almost anything, do you? Try fresh corn in this dish too, Southwestern Rice and Corn Salad