3 cups fresh corn kernels (from about 4 ears of corn)
1 cup sliced celery
1 cup cubed smoked mozzarella
1/2 cup diced red bell pepper
1/2 cup sliced black olives
1/3 cup prepared Italian dressing
Lettuce leaves, optional


1. In a large bowl combine corn kernels, celery, cheese, bell pepper and black olives. Stir in Italian dressing to coat.
2. Serve as a main or side dish or on lettuce leaves, if desired.

Recipe courtesy of Southern Supersweet Corn.

To remove the kernels from an ear of corn-on-the-cob, hold the cob upright on a cutting board and cut downwards, slicing off rows of kernels from the top to the bottom of the cob and letting them fall on the cutting board.

Fresh Corn and Smoked Mozzarella Salad
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