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Fresh Corn and Tomato Salad

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A bright and easy summer side combining sweet raw corn kernels, juicy grape tomatoes, fresh basil and creamy mozzarella, tossed in a zesty white-wine vinaigrette.

Ingredients

Scale
  • 3 tablespoons white wine vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 6 ears fresh corn, shucked
  • 2 cups red or orange grape tomatoes, halved
  • 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
  • 1 bunch scallions, thinly sliced
  • 1 1/2 cups fresh basil leaves, torn

Instructions

  1. In a small bowl, whisk together the white wine vinegar with about 2 teaspoons kosher salt and several grinds of black pepper. Slowly drizzle in the olive oil while whisking until emulsified.
  2. Using a sharp knife, cut the kernels from the corn cobs into a large mixing bowl (about 4 cups).
  3. Add the halved tomatoes, mozzarella, and sliced scallions to the bowl with the corn and pour the vinaigrette over the top. Toss to coat evenly.
  4. Cover and let the salad stand at room temperature for at least 15 minutes and up to 2 hours to allow flavors to meld.
  5. Just before serving, tear the basil leaves over the salad, give it a final gentle toss, and season with additional salt and pepper to taste.

Notes

  • For extra flavor, grill the corn before cutting off the kernels.
  • Swap in cherry or sungold tomatoes if grape tomatoes aren’t available.
  • Avocado cubes make a creamy add-in.
  • Salad is best served the day it’s made but leftovers keep refrigerated for 1 day.

Nutrition

Keywords: corn salad, tomato salad, summer side, vegetarian, fresh corn

Find it online: https://zesticook.com/fresh-corn-and-tomato-salad/