6 ears fresh corn
1 cucumber, seeded and finely chopped
2 stalks celery, finely chopped
¼ cup vinaigrette
2 ripe avocados, sliced
1 Tablespoon chives, finely cut
1. Cook the corn in boiling water for 3 minutes. Remove. When cooled, cut off the cob.
2. Put corn to large bowl and add cucumber and celery.
3. Toss with vinaigrette.
4. Place in serving bowl and decorate with avocados.
5. Garish with chives
Wine recommendations: A buttery California Chardonnay