Contributed by (Recipe adapted from “Recipe Link” and www.recipelink.com)

Ingredients

4 oz fresh Mozzarella cheese
1/3 C Basil-flavored olive oil or extra virgin olive oil
1/2 tsp coarse Salt
Freshly ground Black pepper
Crushed Red pepper flakes
5 to 6 ears of Sweet corn, husked and silk removed
3 to 4 large vine-ripened Tomatoes, seeded and cut into
15 to 20 fresh Basil leaves, thinly sliced

Instructions

Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. Cover and refrigerate at least six hours, preferably overnight. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil and immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly. In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 before serving. Makes approximately 10 to 12 servings.

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