MOM'S ITALIAN CORN SALAD
2 ears of corn, cut from the cob*
1 pint cherry tomatoes, halved
4 oz. fresh mozzarella cheese, cubed
1/3 cup coarsely chopped fresh basil leaves
5 tbs. extra virgin olive oil
2 tbs. white wine vinegar
sea salt (to taste)
black pepper (to taste)
lime juice (to taste -- maybe about a teaspoon or two)
1. Combine corn, tomatoes, mozzarella, and basil in a bowl.
2. In another bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss gently.
3. Refrigerate for 30 minutes, then add more salt and pepper if necessary before serving.
* I used this super hilarious OXO Good Grips Corn Stripper. My mom bought it for my husband because she knows he loves his corn cut OFF the cob.