Serves 4 – 6. Contributed by Connie Metivier

• 6 medium ears of corn (about 3 cups of kernels) 
• one 8-ounce tub mozzarella balls (Ciliegine), drained
• 1 pint cherry tomatoes, sliced in half
• 1 cup chopped fresh basil
• salt and pepper to taste

Dressing:

• 1/4 cup white balsamic vinegar 
• 1/2 cup extra virgin olive oil

Cook corn in large pot of boiling water for 3 minutes. Remove from pot and allow to cool. Cut kernels from cob. Place in large bowl with mozzarella. Add tomatoes to corn and mozzarella. Add basil. Whisk together the vinegar and olive oil. Add dressing to corn salad and toss well. Season to taste with salt and pepper.

Recipe excerpted from The Gaining Ground Table: Inspirational Recipes Season by Season (2019, Flagship Press).