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Colorful, flavorful, summery, and super delicious! The sweet basil vinaigrette pairs perfectly with roasted corn and smoked mozzarella. If you don’t like mozzarella, any cubed cheese or feta works just as well. I make this salad without cheese, too.
5 ears fresh corn or 1 (24-ounce) bag Beleaves Frozen Corn, defrosted
1/2 red onion, thinly sliced
2 tablespoons Gefen Extra-Virgin Olive Oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large or 2 small avocados, diced
1/2 cup cherry tomatoes, halved
1/2 cup chopped or sliced radish
2/3 cup (1/4-inch dice) smoked mozzarella, fresh mozzarella, or other mild cheese
1/4 cup rice vinegar
1/4 cup Gefen Honey
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
5 cubes Gefen Frozen Basil or 1 and 1/2 tablespoons cleaned and chopped fresh basil
2/3 cup Gefen Extra-Virgin Olive Oil
Preheat the broiler and place an oven rack four to six inches from the heating element.
Shuck the corn and remove the silks. Cut the kernels off the cobs and place on a low-sided baking sheet in a single layer (thick strips of corn are okay). Add the onion. Drizzle with one tablespoon oil, sprinkle with salt and pepper, and toss.
Broil three to five minutes, until charred in spots. Set aside to cool partially.
Prepare the dressing: In a jar with a tight-fitting lid, combine vinegar, honey, lemon juice, salt, garlic powder, basil, and oil. Seal and shake well until fully combined.
Assemble: Add corn and onions to a bowl. Add avocados, cherry tomatoes, radishes, and cheese. Right before serving, toss with dressing to taste.
Photography and Styling by Chay Berger
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