This is a great summer salad. It’s fresh and unique, and the combination of summer vegetables is delicious. We had a family cookout last weekend and I was assigned a salad. Someone else was already bringing a veggie tray, so I knew I wanted something other than a traditional lettuce salad. I’m usually terrible with salad ideas, so I turned to twitter for suggestions. Maria came through once again with her recipe for sweet corn salad. This colorful salad was the perfect addition to our cookout and everyone seemed to really like it. It would be a great side dish to pretty much any summer meal, and it’s a great contribution to a potluck. Enjoy it while the summer produce is fresh and delicous!
Sweet Corn Salad
3 ears sweet corn, husks removed
2 medium tomatoes, chopped
1 red pepper, chopped
1/4 red onion, chopped
1/2 bunch fresh cilantro, chopped
1 small jalapeno, diced, seeds removed
Juice of 1 lime
4 oz fresh mozzarella cheese, cubed
Salt and pepper, to taste
In a large pot, bring water to a boil. Add the sweet corn to the boiling water and cook for 2-3 minutes. Remove from water and let cool. Remove the corn kernels with a knife and discard the ears.
In a large bowl, add the tomatoes, red pepper, red onion, cilantro, and jalapeno. Stir in the sweet corn. Add the juice of half of the lime, salt and pepper and stir again. Taste and adjust lime juice/seasonings as necessary Gently stir in the fresh mozzarella. Refrigerate until ready to serve.
adapted from Two Peas and Their Pod