Looking for a simple and delicious way to use fresh corn this summer? This is your recipe. It can be thrown together in a matter of minutes (unless you are like me and abhor tomato seeds, then you will painstakingly remove the seeds from the cherry tomatoes with a small spoon, which will add some time) and tastes like a summer salad should taste. As a huge fan of Caprese salad and bruschetta, I love any recipe that puts mozzarella, tomato and basil together, a blissful trinity in my opinion. The light vinaigrette adds just the right amount of acidity to balance the freshness of the basil, and the almost sweet creaminess of the fresh mozzarella. It doubles easily if you need a larger serving, and makes a great addition to a party spread, barbecue dinner, or picnic.
Yield: 6 cups
from: Food Network Kitchens
3 tablespoons white wine vinegar
2 tsp salt
freshly ground pepper
¼ cup extra virgin olive oil
6 ears fresh corn, husked (about 4 cups) or the equivalent of frozen corn cooked according to pkg. instructions
2 cups grape tomatoes, halved, and seeded if desired. (heirloom grape tomatoes make a beautiful addition)
1 small bunch of scallions, thinly sliced on the diagonal
8 oz fresh mozzarella, cut into small cubes
1 ½ cups fresh basil leaves
Using a sharp knife, shear off the corn kernels over a bowl. (One way to do this is to upend a small bowl in a larger bowl, place the cob on the upended bowl, then when you shear the corn off it will fall into the larger bowl.) Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let stand 15 minutes, or up to 2 hours. Before serving, tear or chiffonade* the basil, add to the salad and stir.
To Chiffonade the basil (which results in very thin slices) stack the basil leaves on top of each other, roll the leaves lengthwise, then slice the roll perpendicularly, creating thin strips. This can be done with any flat type of leaf. If you need a visual, Vegan Yum Yum has a great how-to.