Avocado, Tomato, & Corn Salad With Aged Cheddar & Chipotle

Step 1

In a large pot of salted boiling water, cook the corn until tender, about 10 minutes. Drain, rinse under cold water, and let drain again. Cut the kernels from the cob, but don't go too deeply into the cob. Use the back of a knife or a spoon to scrape the corn and milk from the cobs. Set aside.

Step 2

Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette. Arrange the greens on a chilled platter or individual salad plates. Place the sliced tomatoes on the greens. Cut each avocado half into a thinly sliced fan and place on top of the tomatoes. Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad. Drizzle the remaining vinaigrette over the salad(s), and serve at once.

CHIPOTLE - SHERRY VINAIGRETTE

Step 3

In a medium bowl, combine all of the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.