This salad is the perfect summer side dish for barbecue meat. The freshness of the ingredients and their different consistency make the dish even more interesting. Raw corn salad turns out pretty light, colorful, and cooking it is not difficult. If desired, the amount of refueling can be increased, as well as added to her lime juice. Nutrition value of one serving: (4 total) Calories 346, total fat 18 g., saturated fat g., proteins 13 g. carbohydrates 37 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 ears of fresh corn
- 1/4 Art. olive oil
- 3 tbsp. l white wine vinegar
- 2 tbsp. red or orange grape tomatoes sliced in half
- 250 gr mozzarella cut into small cubes
- 1 bunch of green onions, chop finely
- 1.5 tbsp. fresh basil leaves
Recipes with similar ingredients: corn, grape tomatoes, cheese mozzarella, wine vinegar, green onion, basil
Recipe preparation:
- Combine with a whisk in a small bowl of vinegar, 2 tsp. salt and some pepper. While continuing to whisk, gradually add olive oil, first a few drops, and then, pouring continuous jet. The result should be a uniform dressing.
- Use a sharp knife to peel the corn grains from the cob into a bowl in which also add tomatoes, mozzarella and green onions. Pour out dressing on top and mix to cover the ingredients. Cover and let stand for 15 minutes to 2 hours. Before serving tear the basil into the salad and mix. Output: 6 tbsp.
