You know that Crunch Snap Burst of Flavor Why Do We Not Have Fresh Sweetcorn All Year Round thing that happens in your mouth when you eat uncooked sweetcorn? Well, this salad is a celebration of that. Also of garden tomatoes, basil of course, and fresh mozzarella. Because what is NOT to celebrate about those three?
4 ears of sweetcorn, shucked, rinsed, and cut off the cob
1 cup-ish of fresh tomatoes, chopped and danced a bit in the colander to remove some of the juice
6 oz. fresh mozzarella, cubed
handful of basil, chopped
Dressing:
2 Tbsp. olive oil
1 1/2 Tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. dijon mustard
1/4 tsp. cayenne pepper
Mix the dressing and then toss it with the sweetcorn mixture. Chill for a bit before serving.
In other news, these pumpkins got confused about the month. This is August, not October, sillies.
But they are sitting on the porch anyway because they are just so pretty and well-meaning. Makes me anxious for hoodies and football games.
