Corn Tomato Avocado Salad


Ingredients4 ears fresh corn, shucked
1/4 Cup extra-virgin olive oil
2 tablespoons sherry-wine vinegar
1 Pinch sugar
Coarse salt and freshly ground pepper
1 large yellow tomato, cored and cut into 1/4-inch dice
1 large red tomato, cored and cut into 1/4-inch dice
1/4 Cup loosely packed fresh basil leaves, coarsely chopped
1 avocado, cut into 1/4-inch dice
8 cups (3 bunches)arugula, stems removed
2 ounces ricotta salata cheese


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