Wendy's Fresh Corn & Mozzarella Salad


I recently spent a long weekend up in Napa at a beautiful rented home, celebrating my best friend Wendy's 30th birthday.  Our group was planning to cook up a big barbeque that evening, and Wendy had prepared a fresh corn and mozzarella salad as one of the sides.  After a few bites I quickly became obsessed with it and took home the recipe so that I could replicate it myself.  Here is the basic recipe along with Wendy's suggestions for some simple modifications that change it up flavor-wise. What You'll Need:

3 tablespoons white wine vinegar

2 teaspoons of balsamic vinegar

1/4 cup good extra virgin olive oil

6 ears fresh corn (husked)

2 big handfuls of cherry or grape tomatoes, cut in half

1 ripe avocado, diced

1/2 red onion, finely chopped

1 handful of fresh basil leaves

1 ball of fresh mozzarella (or more to taste), cut into small pieces

1 small handful of scallions, sliced

sea salt & pepper to taste


Hold the corn cobs vertically and shave off the kernels into a bowl using a sharp knife.  You don't have to cook the corn- just use it raw (this seemed odd to me at first!). Throw in the mozzarella, tomatoes, onion and scallions and mix carefully.  To make the dressing, whisk together the white wine vinegar, balsamic vinegar and the olive oil, then sprinkle in salt and pepper.  Pour the dressing over the salad and mix well.  Let refrigerate for at least 20 minutes so the flavors can mesh.  Right before you serve, tear up the basil leaves and sprinkle them on top.

Wendy's "Mexi" modification:

Instead of basil, add chopped cilantro and jalapeno to taste, along with the juice of one fresh lemon.  To modify the dressing, omit the balsamic vinegar and add in two teaspoons of finely chopped cilantro.