Using the freshest summer ingredients turns this simple Fresh Corn Salad with Cherry Tomatoes and Mozzarella into a shining star
Fresh Corn Salad with Cherry Tomatoes and Mozzarella
I love to use the freshest ingredients at their simplest best, allowing their flavors to shine. Fresh Corn Salad with Cherry Tomatoes and Mozzarella is a perfect salad to make during the summer months when fresh corn is at its height of sweetness and heirloom cherry tomatoes are abundant. If possible, buy your corn at a farmer's market or farm stand to ensure maximum freshness.
Well, unless you're like me and you have some growing in your garden. Then THAT's as fresh as you can get. There is almost nothing as good as going out into the garden, pulling that corn off the stalk, ripping off the husk and silk, and just eating it warm and raw, right there, standing in the sun.
Second best is in this salad.
Because corn converts sugar into starch fairly quickly, you will find store-bought corn to be not as sweet or tender as fresh from the farm corn.
If your corn has to come from a supermarket and you don't feel that it is at its tender best, you should blanch the kernels for a couple of minutes in boiling water to tender them up. Just bring a pot of water to a simmer, add a little salt and sugar (the sugar will help replace that sweetness); drop the corn cob into the water for 3 minutes, remove and place in ice water to stop the cooking process and firm the kernels up. Then proceed with the recipe.
This salad is perfect for taking on a picnic or to a summer pot-luck!.
Cutting corn from the cob can be challenging, it seems to want to fly all over the kitchen. So here's a handy way to cut corn from the cob using a bundt pan.
As you can see, the corn fits into the center hole making it much more stable, and the kernels will fall right into the pan for easy collection. I just love multi-purpose kitchen items, don't you?
Because this salad can be served either cold or at room temperature, it's perfect for taking on a picnic or to a summer pot-luck!
Enjoy this salad with
Fresh Corn Salad with Cherry Tomatoes and Mozzarella
Ingredients
- 3 ears fresh corn kernels cut from cob
- 1 cup cherry tomatoes halved (preferably heirloom)
- ½ cup fresh mozzarella cut into ½ small cubes
- ¼ cup or more, fresh basil, shredded or torn
- ¼ cup good quality extra virgin olive oil
- 2 teaspoons white balsamic vinegar
- Salt and freshly ground pepper to taste
Instructions
- Combine all the ingredients in a large bowl. Toss well; serve at room temperature. Can be made a few hours in advance, cover and refrigerate. Remove from refrigerator at least 30 minutes prior to serving.
Jessica says
I can taste this through my computer screen! Looks delicious!
LindySez says
So good as a summer dish, fresh and easy, just the way I like it!
Cher says
Great idea with the Bundt pan - I never thought of that! You've created another winner that I cannot wait to try!
Elle says
Even though I can't eat cheese Linda, this recipe looks wonderful for those who can + I always learn something new from you - this time about corn. 🙂
LindySez says
Hi Elle, the cheese is not mandatory, it just adds a nice element of softness to the dish. You could go exactly opposite and perhaps dice some Jicama into the salad, which would give it a delicious crunch.