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Corn-Avocado Salad

Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Hands-on time 20 mins
Total time 1 hr
Yield Makes 12 servings
Chill salad up to 24 hours ahead before adding the avocado.


  • 2 cups fresh corn kernels (about 4 ears)
  • 1 tablespoon olive oil
  • 3 pounds assorted small heirloom cherry or pear tomatoes, halved
  • 1 English cucumber, sliced into half moons
  • 1 cup thinly sliced radishes
  • 1/3 cup Champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1 large shallot, finely chopped
  • 2 teaspoons country-style Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 avocados, chopped
  • 1 (1-oz.) package fresh basil leaves, torn

How to Make It

  1. Preheat oven to 450°. Toss corn with 1 Tbsp. olive oil, and spread in a single layer in a jelly-roll pan. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.

  2. Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.