Summer Corn Salad

Instructions

1. 1

   Cut the kernels from the corn cobs and place them in a large mixing bowl.

2. 2

   Add the halved grape tomatoes, fresh mozzarella, and sliced basil. Gently toss to combine.

3. 3

   In a small bowl or jar, whisk together the olive oil, white wine vinegar, garlic, salt, and pepper until well combined.

4. 4

   Pour the dressing over the salad and toss gently until everything is evenly coated.

5. 5

   Refrigerate for at least 30 minutes before serving to allow the flavors to meld.