Samantha's, Crunchy Summer Corn Salad
  • Cooking Time: None
  • Servings: 1 cup
  • Preparation Time: 20 minutes
  • 3 Tablespoons White Wine Vinegar
  • 2 Teaspoon Kosher Salt
  • 1/4 Cup Extra Virgin Olive Oil
  • 4 Cup Fresh Corn Kernels
  • 2 Cup Red Grape Tomatoes - halved
  • 1 Bunch Scallions- thinly sliced
  • 8 Ounce Fresh Mozzarella - cubed
  • 1 Cup Fresh Basil leaves
  1. Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the olive oil; starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  2. Shear off the corn kernels with a sharp knife.
  3. Toss the tomatoes, corn kernels, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for at least 15 minutes.
  4. Before serving, tear the basil and toss into the salad.
  5. Note: If fresh corn is not available, you may use frozen or canned corn, drained.
  6. Goes great with grilled chicken or pork tenderloin.
Nutritional Value: Calories per serving 380, Fat per serving 19.2g, Saturated fat per serving 3g, Monounsaturated fat per serving 8.4g, Polyunsaturated fat per serving 2.1g, Protein per serving 27g, Carbohydrate per serving 28g, Fiber per serving 4g, Cholesterol per serving 97mg, Iron per serving 2mg, Sodium per serving 1519mg, Calcium per serving 93mg.