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    Fresh Corn and Tomato Salad

    Submitted by Wilma Jordan

    Wilma Jordan, of Blaine, KY, prefers to use fresh corn on this dish, but frozen corn (preferably shoepeg corn), also works for this recipe.


    • 3 Tbsp. white wine vinegar
    • 2 tsp. kosher salt
    • Fresh ground black pepper to taste
    • ¼ cup extra-virgin olive oil
    • 6 ears fresh corn, husked (about 4 cups corn kernels)
    • 2 cups grape tomatoes, halved
    • 1 bunch scallions, thinly sliced (white and green)
    • 8 oz. fresh mozzarella cheese, cut into small cubes
    • 1½ cups fresh basil leaves


    Whisk the vinegar, salt, and pepper in a small bowl. Gradually stream in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth dressing. Set aside. Cut the kernels from the cob (or thaw frozen corn). Toss in tomatoes, scallions, and mozzarella. Pour vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes to 2 hours. Before serving, tear the basil over the salad and stir.