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
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