In the height of summer, you won't find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.

Kathy Kane, Menlo Park, CA
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

245 calories; calories from fat 62%; protein 4.5g; fat 17g; saturated fat 2.5g; carbohydrates 25g; fiber 4.4g; sodium 92mg; cholesterolmg.