🥄 Ingredients:
8 oz Mozzarella cheese 1/2 cup fresh Basil leaves, torn or chopped 1 pint Cherry or grape tomatoes, halved 2 green onions, thinly sliced 2 cups sweet corn (you can use thawed frozen corn or grilled corn) Balsamic glaze, for drizzling Olive oil, for drizzling Salt and pepper, to taste Optional: Sliced avocado for added creaminess
🥄 Instructions:
If using fresh corn on the cob, you can grill it or boil it until tender. Once cooked, let it cool and then cut the kernels off the cob. If using frozen corn, thaw it according to the package instructions. You can also briefly sauté it in a pan with a little olive oil for added flavor.
In a large bowl, combine the sweet corn, Mozzarella cheese, halved cherry tomatoes, and thinly sliced green onions.
Gently tear or chop the fresh basil leaves and add them to the bowl with the other ingredients.
Optional Avocado: If you’re adding avocado, slice it and add it to the salad.
Drizzle the salad with a generous amount of balsamic glaze and a drizzle of olive oil. Season with salt and pepper to taste.
Gently toss all the ingredients together until everything is well combined and coated with the dressing.
