Summer Corn and Tomato Avocado Bowls

There is nothing better in the kitchen than a brand new set of Wüsthof knives, so I was really excited to try the new Wüsthof Crafter Collection out. Man, they are incredible! It makes me so much more excited to cook, as dull knives are a serious pet peeve of mine. If you’re in the market for a new set, definitely check these out.

A few things that I love about them: Precision-forged and sharpened using Precision Edge Technology producing a blade 20% sharper with twice the edge retention. Also the smoked oak handles with iconic brass instead of traditional stainless steel. This new collection made chopping our favorite corn, tomato, and avocado salad into very small pieces to fit in our avocado bowls that much more enjoyable. 

Cut the corn off the cobs and sauté them in 1 tablespoon of butter until they begin to brown. Set aside to cool.

Dice the mozzarella balls and cherry tomatoes into fourths and toss into a bowl. Ribbon the basil and roughly chop the scallions.

Mix the olive oil with the vinegar, salt and pepper. Whisk together until combined. Toss everything together in the dressing and let sit for 10 minutes.

Cut your avocados and spoon out the top for a larger bowl shape (dice the scooped out avocado into the salad).