Name: Fresh Corn, Cherry Tomato, and Basil Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Cuisine: American
Ingredients: 3 small ears sweet corn, shucked; 1 cup cherry tomatoes, halved; 4 basil leaves, shredded; 1 small fresh mozzarella ball, either sliced or torn; 1/4 cup white wine vinegar; 1 tablespoon dijon mustard; 1 teaspoon salt; 1 teaspoon black pepper; 3 slices of shallot, diced; 4 leaves of parsley, diced; 3/4 cup olive oil

Fresh Corn, Cherry Tomato, and Basil Salad

This fresh corn, cherry tomato, and basil salad is about the tastiest use of summer garden vegetables you can imagine. With a basic, quick vinaigrette, this salad is on the table in under 30 minutes.

20 min total 15 min prep 5 min cook 3 637 cal

Instructions

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1 Heat a cast iron pan over medium-high heat; add corn ears to the pan and cook, turning ears occasionally with tongs, until some kernels are blackened on the surface, about 3 minutes. Set corn aside to cool; slice kernels from the cob when cool enough to handle.
2 Add corn, cherry tomatoes, basil, and mozzarella to a shallow bowl. Pour vinegar into a small bowl, then whisk in mustard, salt, black pepper, shallot, and parsley. Slowly pour in oil, while whisking vigorously. Spoon by tablespoonfuls over salad until salad is dressed to taste. Refrigerate any extra dressing for another use.