Roasted Corn & Tomato Salad with Basil & Avocado

       from the blog For Love of the Table 

4 ears of corn, still in the husk

2 shallots, finely diced

1 T. red wine vinegar

1 T. sherry vinegar

6 T. extra virgin olive oil

Salt & Pepper

1 1/2 c. mixed cherry tomatoes

a handful basil leaves, cut in a 1/4-inch chiffonade

1 1/2 lbs. mixed tomatoes (different colors, different sizes)

2 avocados

Place the ears of corn in a 375° oven and roast for 20 minutes.  Remove from oven and when cool enough to handle, pull of the husks and silks.  Cut the kernels from the cob.  You should have about 4 cups corn kernels.

While the corn roasts, place the shallots in a small bowl with some salt and cover with the vinegar; set aside to macerate for 10 to 15 minutes.  Whisk in 6 Tablespoons of olive oil.  Taste and correct the seasoning with salt and pepper.

Halve the cherry tomatoes. Wash and core the vine ripe tomatoes.  Slice some and cut others in wedges.  Halve and pit the avocados.  Cut each avocado half into 1/3-inch thick slices cross-wise.

In a large bowl, combine the corn, cherry tomatoes and basil.  Season with salt & pepper and toss to combine.  Drizzle some of the vinaigrette over and toss until the corn and tomatoes are lightly coated.  Taste & correct the seasoning.

To plate the salad:  Arrange half of the sliced/wedged tomatoes and half of the avocado slices on a large platter.  Season with salt and pepper and drizzle with a bit of the vinaigrette.  Spoon half of the corn salad over the tomatoes and avocados.  Repeat these two layers and serve.  Serves 4 as an entrée, 8 as an appetizer or side dish.

Note: Salad may also be built on individual plates.

http://acookinglifeblog.blogspot.com/2010/08/roasted-corn-tomato-salad-with-basil.html