Saturday, August 18, 2012

Corn Salad with Tomatoes, Basil & Mozzarella

For the past month or so, I have noticed a sign at the local produce stand that says "Sweet Local Corn." Since I'm always in a rush, I would pass the stand and make a mental note to come back later. I finally made it over there last week. My friend and I went out to get snow cones (yes, we're in our 30's and we get snow cones), and on the way back home we both decided to stop for the corn.

The local corn is incredible - it is sweet like sugar. Instead of making the usual corn on the cob, I decided to make a corn salad. I have always wanted to make a corn salad - and now I've made corn salad three times! This salad taste like summer. It is a good side to many summer meals. I made it the other night at my parent's house along side burgers and grilled zucchini, and last night I made it to go with grilled barbecue chicken and roasted potatoes. I might even make it again tonight, since it is so easy to make. I love this salad, and I hope you will love it too! Enjoy.

Recipe for Corn Salad with Tomatoes, Basil & Mozzarella

For the salad:
4 medium-sized ears of corn, husked and rinsed; silks removed
16 - 20 cherry or grape tomatoes, cut in half
1/3 cup of fresh basil leaves, torn into small pieces
3 ounces of mozzarella cheese, cut into 1/4" cubes
For the dressing:
2 Tbsp. of white wine vinegar
2 Tbsp. of Extra-Virgin olive oil
1/2 tsp. of kosher salt
Freshly ground black pepper

For the salad:
Carefully remove the corn kernels from each ear of corn. Stand a piece of  the corn up on a cutting board and hold with one hand; use the other hand to cut the kernels off with a large shearing knife. (You can also follow this tutorial). Put the corn into a medium-sized bowl. Add in the torn basil leaves and mozzarella cheese. Chop the tomatoes, but do not add to the bowl - leave them on the cutting board.

For the dressing:
Add the white wine vinegar, salt, and about 4 - 5 grinds of freshly ground black pepper to a small bowl and mix. Pour the olive oil in a steady stream into the bowl and whisk well. Pour the dressing over the corns salad and stir to incorporate. Cover the bowl and put in the fridge for about 15 - 20 minutes.

Just before you are ready to serve the salad, add in the cherry tomato halves and mix. Sprinkle with a little more salt and pepper, if desired.

*Makes 3 - 4 servings*

Recipe Adapted from: Food Network