6 med ears of corn, silks and husks removed
1/4 cup Extra Virgin Olive Oil
2 tbsp. fresh lemon juice
1 tsp. Dijon Mustard
1/4 tsp. Ground Red (Cayenne) Pepper
1/4 tsp. Salt
1/4 tsp. black pepper
1 cup Halved Cherry Tomatoes
1/2 cup Finely Chopped Red Onion
2 tbsp. Chopped Fresh Chives
1 lg avocado, cut into half-inch pieces
1/3 cup small whole basil leaves or sliced basil leaves
Heat large covered saucepot of salted water to boiling over high heat. Add corn and cook 3 minutes or until corn is crisp-tender. Rinse corn with cold water; drain and cut kernels from cobs.
In large bowl, whisk together oil, lemon juice, mustard, red pepper, salt and black pepper; stir in tomatoes, onion, chives and corn. Fold in avocado and basil. Serve immediately for freshest flavor and appearance.
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