CORN, TOMATO & MOZZARELLA SALAD RECIPE - (4.2/5)

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Corn, Tomato & Mozzarella Salad Recipe - (4.2/5) image

Provided by Kiwi

Number Of Ingredients 9

4 ears fresh corn on the cob, cleaned and washed
1 (10.5 ounce) package grape tomatoes, halved
8 ounces fresh mozzarella, cut into bite size pieces
10 basil leaves, chiffonade (roll leaves and slice thinly)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground coarse black pepper

Steps:

  • Roast corn in their husks for 45 minutes at 400 deg F Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside. Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.

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