Grilled Corn, Tomato and Mozzarella Salad
SERVES: 4 - 6 people
PREP TIME: 15 mins
COOK TIME: -
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup Hot Mamas Sweet Pepper Sauce
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, Sweet Pepper Sauce, salt, and pepper together in a small bowl.
To make a smooth dressing, gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream. Shear off the corn kernels with a sharp knife over a bowl and toss in the tomatoes, scallions and mozzarella.
Pour the vinaigrette over the salad and toss to coat, cover and let set for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and stir one more time.