Corn and tomato salad recipe Ingredients
Sweet Corn, Mozzarella, and Tomato Salad
8 ounces fresh mozzarella cheese (small balls called bocconcini work
best)
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
10 to 12 ears of sweet corn, husked and silk removed
6 to 8 large vine-ripened tomatoes, seeded and cut into small pieces
25 to 30 fresh basil leaves, thinly sliced
Cut the mozzarella balls into small pieces and marinate in the basil
oil, tossing with salt, black pepper, and red pepper. If using a large
ball of cheese, cut this into slices. Cover and refrigerate at least
six hours, preferably overnight. NOTE: Before assembling the salad,
remove the mozzarella from the refrigerator and let come to room temperature
before using in the salad.
Scrape the corn kernels from the ears of corn by using a sharp kitchen
knife and a large cutting board. Cut off the stem end to give a flat
base. Hold the ear, tip end up, then cut downward, removing a few
rows at a time.
In a large pot, partially filled with water, bring water to a rolling
boil. Add the corn kernels to the boiling water. Bring water back
up to a boil; immediately remove from heat and drain corn in a colander
in your sink. Run cold water over the corn in the colander to stop
the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, tomatoes, mozzarella
with marinade, and basil. Adjust seasonings to taste. Refrigerate
the salad until approximately ½ before serving.
To serve as a first course for your dinner party, spoon salad into
wine glasses.
Makes approximately 10 to 12 servings.
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