Shaved Corn Salad - My friend E. made a dish like this for one of our girls night dinner parties and we ate it all up. Great way to enjoy that end of summer corn.
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
1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
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.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Calories 245 Calories from fat 62 % Protein 4.5 g Fat 17 g Sat fat 2.5 g Carbohydrate 25 g Fiber 4.4 g Sodium 92 mg Cholesterol 0.0 mg
I found this recipe in SELF magazines June edition, the original recipe is from Marisa Libbert NYC Nourish Kitchen and Table. Thanks!