David Venable's Summer Corn Salad

Fresh Summer Corn Salad

6 ears of corn, shucked
1 avocado, finely chopped
1 cup cherry tomatoes, halved
1 clove garlic, finely minced
1 Tbsp. sugar
3 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cups mixed torn lettuces such as romaine, red leaf, and butter
1/2 red onion, sliced
1 cucumber, sliced
1/2 cup fresh basil leaves, julienned
1/2 cup feta cheese, crumbled

Directions:
Bring a large pot of water to a boil. Add the sugar and one Tbsp. of vinegar to the boiling water. Then, add the corn and bring the water to a rolling boil. Cover the pot, remove it from the heat, and let the corn sit for 10 minutes. Remove the corn from the pot. When cool enough to handle, remove the kernels with a knife or the Genius slicer.

Toss the kernels in a medium bowl with the tomatoes, avocado, garlic, remaining vinegar, olive oil, salt, and pepper.

Arrange the lettuce on a serving plate and top with slices of red onion and cucumber. Spoon a mound of the corn mixture on top. Top with julienned basil and feta cheese.