I grew up in a family where the parental units believed that the only way to eat corn is to put a pot of water on to boil just prior to racing out to the garden to harvest what you need. You then race back to the house, shuck it and drop it into the pot! Fortunately, we live right around the corner from a sweet little farm stand (which operates by the honor system - I just love that), so I'm able to eat my sweet corn pretty close to the fashion in which I'm accustomed. During August and September, corn is pretty much a staple in our household.
This recipe was passed on to me by my friend, Megan, who was raving about it as we were talking about our respective picnic menus for the James Taylor concerts at Tanglewood.
I picked up some corn at Bittersweet Farm, grabbed some cherry tomatoes and honey from The Bradley Farm at our local farmers' market and snipped some cilantro as part of our CSA share at Holiday Brook Farm and followed these instructions exactly.
Grill 4 or 5 ears of corn brushed with olive oil until they are nice and charred. Slice corn off the cob and combine it with one pint of cherry tomatoes, sliced in half and 4-5 avocados cubed.
Whisk together 1/4 cup rice wine vinegar, 1 Tablespoon of honey, the juice of two lines and 1/2 cup extra virgin olive oil. Add a handful of chopped cilantro and pour over veggies. Chill and serve.
I felt a couple slices of toasted pepperoni bread from Blossoming Acres (one of my favorite vendors at the aforementioned farmer's market)was the ideal accompaniment; I was right.