This summer salad makes perfect use of fresh Jersey Corn and Tomatoes!
4 ears fresh corn on the cob, cleaned and cooked
1 package grape tomatoes, halved OR 2 medium tomatoes, cut into chunks
8 oz fresh mozzarella, cut into bite-size pieces
10 leaves fresh basil, chiffonade (roll leaves and slice thinly)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, coarsely ground
Cut corn off the cob, place into a medium mixing bowl.
Add tomatoes and mozzarella. Sprinkle with basil. Set aside.
Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.
Serve and enjoy.