From frozen: pour about 1/2 inch of water into a saucepan. Add the corn. Heat until water is just starting to boil, turn off the heat, stir, drain the corn, and set aside to cool.

From fresh: pour about 1/2 inch of water into a saucepan. Heat until water boils for 1 minute, turn off the heat, drain the corn, and set aside in the refrigerator or freezer to cool.

If you are making croutons, pop your slice of bread into the toaster now.

Slice the shallot (or red onion) very thinly and place in bowl.  You should have about 1.5 tbsp of shallot. Cover with 1 tbsp sherry vinegar. Do this first so that the shallot/onion can pickle a tad.

Halve the tomatoes. Cut the fresh mozzarella into 1/2 inch cubes. Then add on top of the tomatoes. Place the chopped basil on top.

Make sure to get the vinegar from the bottom of the bowl through the rest of the salad. You may wish to add more vinegar. If using, add the olive oil and sliced avocado before tossing .

If you are adding croutons, cut the unbuttered warm toast  into 1-inch pieces and sprinkle over the top of the salad after tossing.