Tomato, Corn, Mozz and Avocado Salad with Basil Pesto Vinaigrette:
For the salad:
10 ears corn, kernels removed
1 lb fresh mozzarella, cubed (or use the small round balls!)
4 medium haas avocados, diced
1 1/2 pounds cherry or grape tomatoes
A few quartered pieces of yellow and red heirloom tomatoes
Method: Temove corn kernels and discard cobs. Sautee corn in a saucepan with 1tbs unsalted butter, and some S&P...for a few minutes to get rid of the raw taste. Toss the mozzarella with 1tbs basil pesto, for taste. Toss all the ingredients into a big bowl. Chill for a few hours. Dress the salad right before eating..so it doesn't get soggy! Season with S&P to taste.