SIMPLE CORN SALAD
(This can be made a day ahead)
A simple and delish side dish for a summer BBQ! Enjoy the last of the summer season with this beautiful salad of corn and tomatoes! I am a fan of getting my corn at the Farmer’s Market where I know it has been freshly picked in the previous 24 hours. Corn needs to be cooked within 2 days of harvesting. Store-bought corn tends to be starchier and not as sweet and crisp.
6 ears of freshly picked corn
2 cups cherry tomatoes
1/2 cup finely chopped basil
4-6 whole basil leave florets
1/4 cup finely chopped mini medium hot peppers (I used Mad Hatter)
1/3 cup very good extra virgin olive oil (a little more if needed)
Salt – n – pepper to taste
2 cups of cubed fresh mozzarella (optional)
Bring a large pot of water to boil. Husk and clean the corn. Add to boiling water, cover and turn off heat. Let sit for approximately 8-10 minutes.
Strain and let cool.
Meanwhile, clean the cherry tomatoes and slice in half. Place in a large bowl.
Toss in basil, peppers and olive oil.
Remove kernels from the cob. There are many ways to do this. My favorite is to hold the cob picked side down vertical in a large mixing bowl and using a sharp knife, start at the top and cut downward with a gently motion. After all the kernels have been removed I take the blunt end of the knife and press it down the cob to get the extra corn juice (this is yummy).
Add tomato mixture in the large kernel bowl, mozzarella (if using) and toss gently.
Salt & pepper to taste. Adjust if needed with extra olive oil. You don’t want it too wet.
Place in a serving bowl/platter and sprinkle basil florets on top.
Serve that day room temp or refrigerate and serve the next day.
Bon appétit 😋