Since my last few posts have been pretty decadent I thought I'd throw something at you on the lighter side. It's corn season here and what could be better than a quick salad of corn fresh off the cob and other veggies from the garden?
This recipe is from "How to Boil Water" on the Food Network. You can find the orignal here. It would also be yummy with feta cheese in place of the mozzerella. Or, oh, how's about a smoked mozzerella! My mouth is watering, better whip up another batch :)
3 tablespoons white wine vinegar2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzerella cheese cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the dressing over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.