Adapted by Betty Theis
Ingredients
- 4 ears fresh corn on the cob, cleaned and washed
- 1 (10.5 ounce) package grape tomatoes, halved
- 8 ounces fresh mozzarella, cut into bite size pieces
- 10 basil leaves, chiffonade (roll leaves and slice thinly)
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground coarse black pepper
Instructions
- Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.
- Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.
- Shake to combine.
- Pour dressing over salad. Toss to combine.
Yes, I subbed with bottled dressing...squeezed a lime to the corn for increased flavor. A little sea salt too. Cooking fresh corn on the cob is optional.... I cut the corn off the cob first. Steamed it for about four minutes in microwave, cooled it. Then, assemble as indicated on recipe.
Marzetti Roasted Garlic Italian sub.
