Ingredients
1 medium ear sweet corn, husks removed3 large red tomatoes, sliced3 large yellow tomatoes, sliced3/4 teaspoon kosher salt, divided1/2 teaspoon pepper, divided2 medium ripe avocados, peeled and sliced1/4 cup olive oil2 tablespoons red wine vinegar1 tablespoon minced fresh basil, plus more for garnish1/3 cup crumbled feta cheese
Preparation
Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.
Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.
