Fresh Corn, Tomato and Mozzarella Salad


  • 4 ears fresh corn on the cob, cleansed and washed
  • 1-1/2 cup cherry or grape tomatoes, halved
  • 8 oz. Fresh Mozzarella, Perline size
  • 10 basil leaves, chiffonade (roll leaves and slice thinly)
  • ¼ cup fresh lemon juice, about 2 lemons
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, minced
  • Fresh ground black pepper and Sea Salt to taste



  1. Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella cheese. Sprinkle with basil. Set aside
  2. In a small bowl, mix together lemon juice, olive oil, garlic, salt, and pepper. Whisk together. Pour dressing over salad. Toss to combine. Serve immediately.

           **If traveling- store the dressing and corn mixture in two separate containers. Combine and toss when ready to serve.


Serves 4-6




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