Fresh Corn and Tomato Salad

My friend Erin made this recipe when she came over for dinner one night and it is seriously addicting!!  I have made it tons of times since and always get rave reviews.  

3 Tbsp white wine vinegar

2 tsp kosher salt

Fresh ground pepper

¼ cup olive oil

6 ears of corn, husked (about 4 cups of kernels)***

2 cup red grape tomatoes, halved

1 bunch scallions, thinly sliced

8 oz. Fresh Mozzarella, cut into small cubes (You can use feta cheese instead if you don't have Mozzeralla but you only need to put about 3 TB.  Both are delicious!)

1 ½ cup fresh basil leaves

Whisk vinegar, salt, pepper in a small bowl.  Gradually whisk in the oil starting with a few drops then adding the rest in a steady stream to make a smooth dressing,  Shear off the corn kernels with a sharp knife, roast corn in 375 degree oven for about 7-9 minutes.  Combine corn, tomatoes, scallions, and mozzarella in a bowl.  Pour the vinaigrette over the salad and toss to coast.  Cover and let stand for 15 minutes to 2 hours.  Before serving, tear the basil over the salad and serve.

***You can use frozen corn too, it is easier and tastes just as good.  When roasting frozen corn just cook until the corn is warm and starts to smell.