Molly's Summer Corn Salad with Fresh Mozzarella, Avocado and Tomatoes
 
 
A crunchy and delicious, full-bodied salad for every bbq!
Author:
Recipe type: Entrée, Side
Cuisine: Vegetarian
Ingredients
  • 4 Ears of Corn
  • ½ red onion
  • 1 container of cherry or grape tomatoes
  • 1 large or 2 small avocados
  • 1 ball of fresh mozzarella
  • Olive oil
  • Balsamic Vinegar
  • ½ Lemon
  • Salt/Pepper to taste
Instructions
  1. To grill the corn, heat grill on low and place the corn directly on the grill with the husks on. Turn occasionally. After about ten minutes, remove husks and char 1-2 minutes each side. Let cool.
  2. *** If you do not grill the corn, slice it off the cob first and sauté in EVOO until cooked through. Let stand to cool. If you sauté the corn, no need to add more olive oil when dressing the whole salad.
  3. While the corn is cooling, dice the red onion, halve or quarter the tomatoes depending on size. Chop the avocado and mozzarella into bite size pieces. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice.
  4. Once the corn has cooled to the touch break each ear in half to slice off the kernels. Toss the corn with the other ingredients and lightly drizzle EVOO and Balsamic vinegar.
**Variation:Use lime instead of lemon and add some fresh cilantro. Yum!
ENJOY!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2017/08/30/mollys-summer-corn-salad-with-fresh-mozzarella-avocado-and-tomatoes/