top of page
About the Recipe
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
Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella cheese.
Sprinkle with basil. Set aside
In a small bowl, mix together lemon juice, olive oil, garlic, salt, and pepper. Whisk together.
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.
bottom of page