Cheri's Tomatillo Corn Salad

My friend Cheri brought this as a side dish for our piano recital last week. This weekend, my daughter OG wants to make it again for a bridal shower. Her husband asked for it again this weekend for Father's Day, as well. It really is yummy!

Ingredients
1-2 lbs cherry or grape tomatoes, quartered or more according to preference
6 ears fresh corn
1/2 pound tomatillos, diced (regular green tomatoes will work in a pinch)
1/2 C. red onion, diced or finely minced, according to preference
1 fresh jalapeño pepper, seeds removed and finely minced

Dressing
6 Tbsp. olive oil
4 Tbsp. balsamic vinegar
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/2 tsp. Emeril's Essence or similar spice mixture
3 Tbsp. chopped fresh cilantro

Procedure
1) Wash and de-stem cherry tomatoes. Remove papery husks from tomatillos––rinse and drain.

2) Blanch corn cobs in boiling water for about 3 minutes then immediately plunge it into ice water. When cool, remove corn from cob.

3) Place tomatoes, tomatillos, corn, onion, and jalapeno pepper into a salad bowl.

4) Combine dressing ingredients. Pour over salad and mix gently. Let stand a few hours before serving to allow flavors to blend.

NOTE: When buying tomatillos, open the end and make sure it's not rotten or soft inside. When you peel them, they'll be sticky. This is normal.

Alternative Dressing
1 medium avocado
1/4 C. water
2 medium limes, freshly squeezed
3 Tbsp. olive oil
2 tsp. mince chipotles in Adobo sauce (from about 1 medium chipotle)
1 tsp. salt
1 garlic clove, smashed

Blend in blender until smooth (about 15 seconds).
NOTE: The original recipe that used this alternative dressing called for diced jicama in the salad, too.