Posted By: Stephanie
We have a little bit of summer left and there's nothing better then fresh food from the garden, or at least in season produce during the summer. This is a great recipe that is so simple to make. I didn't make the recipe the way it says to, but it is really good made completely.
3 tbsp white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
¼ cup Extra Virgin Olive Oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 oz fresh mozzarella, cut into small cubes
1 ½ cups fresh basil leaves
Tip - When husking the corn do so over your bundt pan. The corn rests nicely in the middle and when you cut the kernels off they drop down into the pan. Works like a charm!
This is our amazing garden, we hope to have a larger one next year but I just love our garden and watching things grow.
I was able to get the tomatoes and lemon cucumber out of the garden. The cucumber is not actually in the recipe, I just didn't have the ingredients so I made the dressing but improvised with the actual salad portion.
This is the simple salad I ended up with. Please look below for the actual recipe for the Fresh Corn Tomato Salad.
Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
I hope you're enjoying the last of the nice weather for the year. That is unless you live somewhere where it is nice all the time!