 What could be more perfect than a summer
salad with fresh-picked corn and vine-ripened tomatoes? My husband, Don,
and I think that
this is the ultimate summer eating pleasure! Quantities are very flexible in this recipe,
so adjust to taste.
Click here to find out about
Corn Hints, Tips, and Information, and here for more of
Linda's great
Corn Recipes
and
Tomato Recipes.
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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