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Fresh Corn, Tomato & Mozzarella Salad Recipe

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This recipe for Fresh Corn, Tomato & Mozzarella Salad, by , is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Priscilla Lout-Kandel


3 ears fresh Corn
8 oz. fresh Mozzarella Cheese
1 pint Grape Tomatoes
1 lg. (1 tsp.) clove Garlic- minced
3 tbsp. Extra Virgin Olive Oil
1 tbsp. plus 1 tsp. Red Wine Vinegar
1/4 tsp. Salt
1/4 tsp. Dijon Mustard
1/8 tsp. Cayenne Pepper- ground
Fresh Spinach Leaves for garnish
2 tsp. Fresh Oregano Leaves- chopped

Remove husks and silks from corn.

Heat large covered sauce pot of water to boiling over high heat. Add corn and cook 4 minutes; drain. When cool enough to handle, cut corn kernels from cobs.

Meanwhile, cut cheese into 1/2" pieces; cut tomatoes in half. In large bowl, with whisk, stir garlic, olive oil, vinegar, salt, mustard and Cayenne. Add oregano, corn, cheese and tomatoes and toss to combine.

If desired, garnish with spinach leaves. If not serving right away, cover and refrigerate up 1 day ahead. Makes about 4 cups. Serves 6.




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