Sweet Corn Mozzarella And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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SWEET CORN MOZZARELLA AND TOMATO SALAD I obtained this recipe from an estate sale when I purchased the family collection from the Abbott Estate in Grand Saline, Texas in 1990. Ingredients:
8 ounces fresh mozzarella cheese |
1/3 cup basil flavored olive oil |
1/2 teaspoon coarse salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon crushed red pepper flakes |
12 ears sweet corn husked and silk removed |
8 large tomatoes seeded and cubed |
30 fresh basil leaves thinly sliced |
Directions:
1. Cut mozzarella balls into small pieces and marinate in oil tossing with salt and peppers.
2. Cover and refrigerate at least six hours.
3. Allow cheese to come to room temperature before using in the salad.
4. Scrape corn kernels from cobs.
5. In large pot partially filled with water bring water to a rolling boil then add corn kernels.
6. Bring water back up to a boil then immediately remove from heat and drain corn.
7. Run cold water over corn to stop the cooking process then drain corn thoroughly.
8. In a large bowl gently combine corn kernels, tomatoes, mozzarella with marinade and basil.
9. Refrigerate until ready to serve.
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