There are no other words to describe this salad except for amazing. It is like they took summer, wrapped it all up in a package and delivered it in the form of this salad.
The original recipe called for basil, but we forgot to purchase the basil at the store this time. The basil-less salad was just as delicious as the version with basil so don’t stress if you don’t have any on hand.
Oh, and usually it is made with fresh mozzarella. Use the fresh, it is worth the little bit of extra money.
We roasted our corn because who doesn’t like roasted corn? The recipe calls for unroasted, and most of the commenters say it was just as edible that way. I still think it is worth the extra 20 minutes to add an even more summer-y taste.
Consume in large amounts on your patio for maximum enjoyment.
Summer Corn Salad
Recipe Courtesy of: Food Network
- 2T white wine vinegar
- 1t salt
- Fresh ground black pepper
- 1/4c extra-virgin olive oil
- 6 ears of fresh corn (I used 4 and it was perfect)
- 2c grape tomatoes, halved
- 1 bunch scallions, sliced
- 8oz fresh mozzarella, cubed
- 1 1/2c fresh basil leaves
Place grape tomatoes, scallions, and mozzarella in a bowl. While corn is roasting, whisk together the vinegar, salt, and pepper. Slowly add in the olive oil while continuously whisking. Once corn is cool, cut kernels off the cob and mix in with the tomato mixture. Coat salad in vinaigrette mixture and let set in fridge for at least 30 minutes (its even better the next day!). Makes about 8 servings.
Nutrition: Calories 212; Total fat 14g; Cholesterol 20.0mg; Sodium 356mg; Carbohydrates 16.2g; Fiber 2.5g; Protein 8.7g