Rate this recipe
4.1/5
(23 Votes)
Ingredients
- 4 ears fresh corn on the cob, cleaned and washed
- 1 (10.5 ounce) package grape tomatoes, halved
- 8 ounces fresh mozzarella, cut into bite size pieces
- 10 basil leaves, chiffonade (roll leaves and slice thinly)
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground coarse black pepper
Details
Adapted from theslowroasteditalian.com
Preparation
Step 1
Roast corn in their husks for 45 minutes at 400 deg F
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.
Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.
You'll also love
- Crockpot Creamy Black Bean Chicken... 4.3/5 (15 Votes)
- Orange Ricotta Pancakes 4.5/5 (14 Votes)
- Twice Baked Sweet Potato Soufflés 4.5/5 (13 Votes)
- White Bean Burgers with Spinach 4.5/5 (13 Votes)
- Loaded Chicken and Corn Chowder 4.5/5 (13 Votes)
- Creamed Corn Recipe 4.5/5 (13 Votes)
- One Pot Creamy Tomato Basil Pasta... 4.4/5 (18 Votes)
- Tomato, Stone Fruit & Fresh... 4.4/5 (17 Votes)
Review this recipe