Corn and Avocado Salad

This recipe was a hit at our last BBQ dinner. Great side for many meat or fish dishes.

4 corn on the cob, use the white sweet variety
4 ripe avocados
2 Tablespoons butter

~ 3 Tablespoons vinaigrette
Salt and pepper to taste

Husk the corn on the cob. Using a safe technique, remove the corn kernels from the cob. Add the butter to a sauté pan and over medium heat, sauté the corn kernels for about 4 minutes until almost tender. Let cool slightly.

Cut the avocados in half and remove the pits carefully. Cut the avocado halves into small pieces. Add the avocado pieces to the corn. Dress with ~ 3 tablespoons of my vinaigrette which is copied below.

To finished the corn and avocado salad, add freshly ground pepper and salt to taste. Place plastic wrap right on top of the corn and avocado mixture. Let the salad set for at least 10 – 15 minutes at room temperature to let the flavors absorb into the dish.

Vinaigrette:
1 shallot, finely diced (optional)
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
½ cup olive oil or combination salad and olive oil
Salt and pepper to taste
Combine shallots, mustard and vinegar. Whisk in oil slowly, especially at first. Add salt and pepper.
This makes approximately ¾ cup of vinaigrette and can easily be doubled.

Serves ~4 – 6 easily

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