6 ears corn, shucked or about 3 cups
1 Tbls. fresh lemon juice and a little zest
½ Tbls. balsamic vinegar
1 clove garlic, minced
1/3 cup olive oil
2 Tbls. red onion
2 cups cherry tomatoes cut in half salt and peppered
1 avocado, diced

Handful fresh basil leaves, chopped

Bring a large pot of salted water to a boil. Blanch the corn for 2 minutes, then grill. Cut the kernels off the cob with a sharp knife. (Trader Joes’s has roasted corn.) Whisk together olive oil, lemon juice, garlic and balsamic, taste for salt and pepper.
In a large bowl add corn, tomatoes, red onion, basil and mix together with dressing, gently fold in avocado. Season with salt and pepper. Serves 6-8.