Grilled Corn Salad

Notes from Paul: needs more herbs (maybe Italian seasoning) or be sure to use fresh herbs. Only keeps in the fridge for a couple of days.

Ingredients:

- 4 ears sweet corn, shucked (or 3 cups of corn)
- 2 tablespoons butter
- 1 large vine-ripened tomato, seeded and chopped
- 1 avocado, chopped
- 1/2 small red onion, minced
- salt and pepper

- 1 small shallot, chopped
- 1 garlic clove
- 1 teaspoon honey
- salt and pepper
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil

Directions:

Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn. Grill until lightly charred. (You can skip the grilling if desired, and just heat frozen corn kernels to room temperature.)

Cut kernels off cob once cool enough to handle. Place kernels in a large bowl. Add tomato, avocado, and red onion. Season with salt and pepper.

In a food processor or blender, combine the shallot, garlic, honey, salt, pepper, basil, and lemon juice. Pulse to combine. Slowly stream in the olive oil while processing. Taste and adjust seasonings as needed. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.