Corn, Tomato and Avocado Salad

• 1 ear of corn, shucked
• 1 tablespoon olive oil
• 1 12 teaspoons sherry wine vinegar
• 1 pinch sugar
• coarse salt
• fresh ground black pepper
• 1 small yellow tomatoes, cut into 1/4 inch dice
• 1 small tomatoes, cut into 1/4 inch dice
• 2 tablespoons fresh basil, chopped
• 1 small avocado, cut into 1/4 inch dice
• 2 cups bibb lettuce, torn into bite sized pieces
• 1 ounce mizithra cheese, grated

1. Shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
2. Whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
3. Toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.

corn, olive oil, sherry wine vinegar, sugar, salt, fresh ground black pepper, yellow tomatoes, tomatoes, fresh basil, avocado, bibb lettuce, mizithra cheese

Taken from www.food.com/recipe/corn-tomato-and-avocado-salad-75329 (may not work)