This week, Chef Angela Baldanza of Baldanza at the Schoolhouse in Wilton, shows Tina Redwine how to make Corn salad with tomato and avocado.

4-5 ears of fresh corn

1 small red onion diced

1 large heirloom tomato diced

1-2 avocado chopped large and coated in lime juice

3 tbs of apple cider vinegar

3 tbs of extra virgin olive oil

1/2 tsp of pepper

1/2 tsp of salt

1/2 C of fresh basil leaves chiffonade

Cook corn in a large pot of boiling salted water for 5-6 min, drain and emerge in ice water to stop the cooking process. Cut corn off the cob

And toss with all the chopped ingredients add salt, pepper, olive oil and apple cider vinegar toss in fresh basil.