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Sweet Corn Mozzarella And Tomato Salad Recipe

Ingredients

How to make it

  • Cut mozzarella balls into small pieces and marinate in oil tossing with salt and peppers.
  • Cover and refrigerate at least six hours.
  • Allow cheese to come to room temperature before using in the salad.
  • Scrape corn kernels from cobs.
  • In large pot partially filled with water bring water to a rolling boil then add corn kernels.
  • Bring water back up to a boil then immediately remove from heat and drain corn.
  • Run cold water over corn to stop the cooking process then drain corn thoroughly.
  • In a large bowl gently combine corn kernels, tomatoes, mozzarella with marinade and basil.
  • Refrigerate until ready to serve.

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The Cook

chefmeow Garland, TX

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