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Ingredients

• 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

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 Directions

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