Summer Corn Salad with Avocado and Basil

INGREDIENTS

2 ears of corn, husk removed
1 persian cucumber, diced
1-2 handfuls cherry tomatoes, halved
1 scallion, sliced (red onion would be great as well)
1/2 teaspoon finely chopped fresno chili or jalapeño
lots of torn fresh basil and cilantro
avocado, diced
my go-to salad dressing

SALAD METHOD

1. Bring a pot of water to a boil. Add 1 tablespoon kosher salt.
2. Cut/break ears of corn in half and drop them in the water for 2-3 minutes. Drain.
3. Use a knife to cut corn kernels off and place in a large bowl.
4. Add in tomatoes, cucumber, scallion, chili, and herbs. Toss. Add some dressing. Toss again. Taste and adjust for seasoning. Maybe add some more salt and pepper.
5. Add in your avocado and gently toss.