top of page

Fresh Corn, Tomato and Mozzarella Salad


  • 4 ears fresh corn on the cob, cleansed and washed

  • 1-1/2 cup cherry or grape tomatoes, halved

  • 8 oz. Fresh Mozzarella, Perline size

  • 10 basil leaves, chiffonade (roll leaves and slice thinly)

  • ¼ cup fresh lemon juice, about 2 lemons

  • ¼ cup extra virgin olive oil

  • 3 garlic cloves, minced

  • Fresh ground black pepper and Sea Salt to taste


  1. Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella cheese.

  2. Sprinkle with basil. Set aside

  3. In a small bowl, mix together lemon juice, olive oil, garlic, salt, and pepper. Whisk together.

  4. Pour dressing over salad. Toss to combine. Serve immediately.

           **If traveling- store the dressing and corn mixture in two separate containers.

Combine and toss when ready to serve.


Serves 4-6

bottom of page