Summer Corn Salad

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Summer Corn Salad is a bright refreshing taste of summer. Garden fresh corn and tomatoes come together with fresh mozzarella, herbs and a glorious dressing that really gives it an even lighter fresher taste. This simple recipe is the perfect summer side!

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Ingredients

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

Preparation

Step 1

INSTRUCTIONS
1 Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.
2 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.
3 Serve and enjoy!

DONNA’S NOTES
1 If you are traveling with this salad or making ahead; you can prep the salad and the dressing and wait to pour dressing over salad until ready to serve.  Refrigerate until ready to serve.
2 You can cook the corn if you prefer, I really enjoy the fresh taste of it uncooked in this salad.  The acid in the lemon juice will mellow out the starchiness of the corn and create a fabulous flavor.

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