So incredibly sweet to the taste buds. But NO SUGAR added. Corn candy a la natural style!
A couple of nights before I made this wonderfully sweet salad, we had fired up the grill and grilled corn on the cob to go with our meal. We had a couple of ears left so I just popped them in the refrigerator and waited for the first opportunity to whip up this scrumptious side salad treat.
Here is a picture of what I had on hand and started with. This is probably considered a 4 serving recipe but it was so good that two of us devoured this yummy sweet dish in no time flat!
So here it is….perfect with your favorite summertime BBQ get together!
- 2 ears fresh corn, husked
- 1 1/2 cups cherry tomotoes, halved or quartered (depending on size)
- 1 small onion
- scant 1/4 cup shredded mozzarella cheese
- 1 Tablespoon white wine vinegar
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 Tablespoons extra virgin olive oil
- 3/4 cup fresh basil leaves
Whisk vinegar, salt and pepper in a small bowl. Gradually add the Olive oil while whisking. Set aside.
Shear off the corn kernels with a sharp knoife over a bowl. Toss in the tomatoes, chopped onion, and mozzarella cheese. Pour the vinaigrette dressing over the salad and gently toss. Cover and let set for at least 15 minutes. Up to several hours in the frig will really help the flavors blend.
When ready to serve, simple coarse chop the fresh basil and blend into the salad and serve.
Be watching for my very first E-Cookbook due out this summer. Everything TOMATO…where I will be sharing how to prep and prepare your fresh garden tomatoes for all my wonderful tomato based recipes!