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    Home » Backyard BBQ » Fresh Corn Salad with Cherry Tomatoes and Mozzarella

    Fresh Corn Salad with Cherry Tomatoes and Mozzarella

    Published: Jun 12, 2013 · Modified: Nov 12, 2022 by Linda Baker · This post may contain affiliate links

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    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

    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.

    using a bundt pan to catch corn kernels

    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

    BBQ CHICKEN SANDWICH

    ITALIAN STYLE TURKEY PANINI

    CLASSIC BLT

    Fresh Corn Salad with Cherry Tomatoes and Mozzarella

    Fresh Corn Salad with Cherry Tomatoes and Mozzarella

    LindySez
    Using the freshest summer ingredients turns this simple Fresh Corn Salad with Cherry Tomatoes and Mozzarella into a shining star!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Salads, Side Dish, Vegetarian
    Cuisine American
    Servings 6 servings
    Calories 154 kcal

    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.

    Nutrition

    Serving: 1gSodium: 226mgFiber: 2gCholesterol: 8mgCalories: 154kcalPolyunsaturated Fat: 8gSaturated Fat: 3gFat: 12gProtein: 4gCarbohydrates: 10g
    Keyword corn tomato salad, fresh corn salad, summer salad with corn
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jessica

      May 20, 2014 at 11:14 am

      I can taste this through my computer screen! Looks delicious!

      Reply
      • LindySez

        May 20, 2014 at 2:55 pm

        So good as a summer dish, fresh and easy, just the way I like it!

        Reply
    2. Cher

      May 19, 2014 at 5:33 am

      Great idea with the Bundt pan - I never thought of that! You've created another winner that I cannot wait to try!

      Reply
    3. Elle

      May 18, 2014 at 1:45 pm

      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. 🙂

      Reply
      • LindySez

        May 18, 2014 at 2:52 pm

        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.

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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