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Ingredients
  • subheading: FOR THE SALSA:
  • 5 ears of yellow corn, husks removed
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • 1 ripe avocado, chopped
  • 1 c. quartered grape tomatoes
  • ½ red onion, finely chopped
  • 2 tbsp. sliced basil
  • subheading: FOR THE DRESSING:
  • ¼ c. extra-virgin olive oil
  • ⅓ c. lime juice
  • 1 clove garlic, minced
  • 1 tsp. crushed red pepper flakes
  • Kosher salt
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