Yields: 4-6 servings
Prep Time: 15 minutes
Ingredients
- Corn: 3-4 ears fresh sweet corn, shucked
- Tomatoes: 1 pint cherry tomatoes, halved (or 2 medium vine-ripened tomatoes, chopped)
- Mozzarella: 8 ounces fresh mozzarella pearls, or a ball of fresh mozzarella cut into bite-sized pieces
- Basil: 1/2 cup fresh basil leaves, roughly chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Cook the corn (optional)
- Boiling: Bring a pot of salted water to a boil. Add corn and cook for 3-5 minutes, until tender. Drain and submerge in an ice bath to stop cooking. Once cool, cut kernels off the cob.
- Raw: If you have very fresh, sweet corn, you can skip cooking it for a salad with a crisp texture. Cut the kernels off the cob.
2. Assemble the salad: In a large bowl, combine the corn, tomatoes, mozzarella, and basil.
3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Dress and season: Pour the dressing over the salad and toss to coat evenly. Taste and adjust salt and pepper if needed.
5. Serve and enjoy: Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.
Tips and Variations
Grilled Corn: For a smoky flavor, grill the corn before cutting off the kernels.
Herbs: Add other fresh herbs like mint or parsley.
Cheese: Substitute the mozzarella with burrata cheese for a creamier texture.
Additions: Try adding diced avocado, sliced red onion, or a sprinkle of toasted pine nuts.
