Corn Salad With Three Herb Dressing
|Salad oil||1 Cup (16 tbs)|
|Fresh corn kernels||4 Cup (64 tbs) (5 Or 6 Medium-Size Ears, About 5 Pound In Husks)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Dijon mustard||4 Teaspoon|
|Finely chopped fresh mint/Fresh cilantro/coriander||1⁄2 Cup (8 tbs)|
|Finely chopped dill||1⁄4 Cup (4 tbs)|
|Ripe avocado||1 Large|
|Firm ripe tomato||1 Large|
Warm 1/3 cup of the oil in a 10- to 12-inch frying pan over medium-high heat.
Add corn and cook, stirring, until corn is hot and a darker golden yellow, about 2 minutes.
Transfer corn to a large bowl.
To make dressing, whisk together remaining 2/3 cup oil, vinegar, mustard, and sugar.
Combine dressing with corn, mint, cilantro, and dill.
Mix gently to coat corn with dressing.
Season to taste with salt and pepper.
Pit and peel avocado; cut into 12 to 18 slices.
Core tomato and cut into 12 wedges.
On each of 6 salad plates, alternate 2 or 3 avocado slices with 2 tomato wedges.
Lift corn salad from bowl with a slotted spoon; mound equal portions on each plate.
Drizzle any remaining dressing over tomato and avocados.