Thanks to the miracle of the freezer aisle, I eat corn all year long. Still, I admit there’s something special about fresh summer corn. This recipe takes advantage of that sweet summery goodness in a lovely summer salad that takes minutes to make. It travels well so it’s great for potlucks and fits in very well during grilling season.
Start by making your dressing and set aside. Whisk together 3 tbsp white wine vinegar (I used champagne vinegar), 2 tsp salt + some pepper, and 1/4 c. olive oil. That’s the extent of the dressing. Next, cut the kernels off 6 cobs of corn (NO – you don’t need to cook it!) and toss with 2 c. halved grape tomatoes, 8 oz. mozzarella (cut into small cubes), and one bunch of thinly sliced scallions. Pour the vinaigrette over the veggies and toss to coat. Let it sit, covered, for 15 minutes to 2 hours to soak in that dressing. Just before serving, tear 1 1/2 c. fresh basil and toss into the salad.
It’s got some Italian vibes with the basil and, come to think of it, it’s kinda like a caprese with corn…but the flavor comes off a bit more neutral (probably because of that corn). Next time you throw burgers on the grill, consider this as your side dish.