Ingredients
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 6 ears fresh corn, husk and silks removed (about 4 cups corn kernels)
- 2 cups grape tomatoes, halved
- 1 bunch scallions (white and green), thinly sliced
- 8 ounces fresh mozzarella, diced
- 1½ cups fresh basil leaves, chopped
Instructions
In a small bowl, whisk the vinegar together with the olive oil until emulsified. Season with salt and pepper and set aside.
Carefully remove the kernal from the corn with a sharp knife.
In a large bowl, toss the corn, tomatoes, scallions, and mozzarella together. Pour just enough of the dressing to evenly coat. Cover and let stand for 15 minutes or up to 2 hours before serving.
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