This recipe gave me pause when I first saw it because it calls for raw corn. I re-read the recipe twice to make sure that I didn’t miss a step about cooking the corn, but no, the recipe in fact calls for raw corn sliced off the cob. I found the recipe on the Food Network site and it had enough positive reviews for me to give it a try, and I’m glad I did. Charles and I ate it for dinner the other night. It was a hot, humid night and I was looking for something nice and light to make for dinner. The whole salad only took a couple of minutes to throw together, which is my kind of recipe.
This is a perfect August recipe when corn and tomatoes are at their peak. It’s also a perfect salad to bring to a picnic or a potluck dinner.
Fresh Corn Tomato Salad
Adapted from Foodnetwork.com
3 tablespoons white wine vinegar
2 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 red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1/2 cup 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 vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving, chop or tear the basil leaves, add to the salad and stir. You’ll find that some dressing will pool in the bottom of the bowl. Make sure you stir before serving and serve with a slotted spoon.
Yield: 6 servings