Light and Delicious - Corn and Avocado Salad

Ingredients:
2 cups of fresh corn kernels (about 4 ears)
1 Tbsp. of Olive Oil
1 container cherry tomatoes
1 cucumber
1/2 cup of thinly sliced radishes
1/3 cup Champagne vinegar
1/4 cup additional olive oil
1 large shallot, finely chopped
2 tsp mustard
1 tsp salt
1 tsp black pepper
2 avocados, chopped
1 hand full of  fresh basil leaves, torn

Process:
1.  Preheat oven to 450 degrees
2.  Toss the corn with 1 Tbsp. of olive oil and spread in single layer in a baking pan - Bake at 450 degrees for 7-8 minutes, then cool for 10 minutes
3.  Combine corn, tomatoes, and next 2 ingredients
4.  Mix together vinegar and next 5 ingredients in a large bowl; add tomato mixture and coat well. 
5. Chill ahead before adding Avocado and basil....can chill ahead up to 24 hours
6. Gently stir in Avocado and top with torn basil just before serving