While it's originally a Sunset magazine recipe, I've doctored it up a bit over the past couple years and am sharing with you my version...
Summer Corn Salad
4-6 ears of corn
Tip: Fresh, sweet corn is the key to making this recipe stand out. A little trick to picking the best and sweetest corn at the supermarket is to pull back the husks a few inches at the top and examine the rows of kernels. The sweetest corn will have plump kernels arranged in tight straight rows...the straighter the sweeter!
1 tbs of salted butter
1/2 lb of plum or cherry tomatoes, halved
1 orange bell pepper (get any color you like - I choose orange to add more color to the salad)
1 medium cucumber peeled and cut into half moons
1/2 cup chopped red onion
1/4 cup chopped fresh basil (optional)
1 large avocado cubed
3/4 cup (about 5 oz.) of crumbled feta cheese
Tip: Get the authentic greek stuff that comes in water
2 tbs. of Champagne vinegar (white wine vinegar or white balsamic vinegar also work fine)
1 tsp of Dijon Mustard
1/4 cup + 1 tbs of extra virgin olive oil
Salt & Pepper to taste
Bring a large pot of water to a boil, add a pinch of salt and 1tbs of olive oil. Cook the corn for roughly 5 minutes making sure the ears are completely submerged. Remove corn, slather with the butter and set aside to cool.
Meanwhile, chop, slice and combine the tomatoes, cucumber, bell pepper, red onion and basil into a large serving bowl.
In a separate small bowl whisk together the vinegar, 1/4 cup of oil, and mustard.
Cut corn kernels off the cob, add to salad, and then pour vinaigrette and toss gently to combine. Salt and pepper to taste. Go easy on the salt since the feta can be pretty salty.
Right before serving, crumble the feta on top of the salad and add the avocado cubes. Toss gently. Do this at the very last second since the feta and avocado can make the salad messy and the avocado will start turning brown.