Corn on the cob with tomato and mozarella salad

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This is my first sweet corn of the year, from Johnson's Covered Bridge Farm Market in Unadilla, NY! I have this thing where I end up eating 3 or 4 ears of corn, so I usually keep the rest of the meal light. Here's what I came up with.


Corn on the cob

Bring a large pot of water to a rolling boil.

Remove the husks and silks.

Salt the water. Add the corn to the pot and bring back to rolling boil. Cover the pot, turn off the heat, and let sit for 5 minutes. Remove the corn from the hot water, butter, salt and serve immediately.

This works best if the pot is not overly crowded, because it will take too long to come back to a boil.

Here's the corn, with butter and salt. And I did eat all 4 ears.

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Balsamic salad dressing

In a small container mix together balsamic vinegar, extra virgin olive oil, a tiny bit of Dijon mustard, salt and freshly ground black pepper. The little Rubbermaid glass containers shown here work great for this, because you can just shake the dressing to mix.

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Salad

Serves 1, multiply as necessary:

a couple leaves of lettuce (mine was red leaf, but it doesn't matter)
5 "cherry size" balls of fresh mozzarella, halved
5 grape tomatoes, halved
1 large basil leaf, chopped


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I used this mozzarella, Bel Gioioso, but pick whatever kind you like. I used the "ciliegne" or "cherry size" 1/3 oz. balls.

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Dressed and ready to serve. It was delicious!

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