Fresh Corn Salad

·         5 ears fresh corn, shucked

·         1 cup of cherry tomatoes, sliced in half

·         1/2 cup small-diced red onion (1 small onion)

·         3 tablespoons cider vinegar

·         3 tablespoons good olive oil

·         1/2 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         1/2 cup chiffonade fresh basil leaves

·         4 strips of bacon, cooked until crisp
8     8 oz. cubed mozzarella (optional)

·          

Bring a pot of salted water to boil.  Once the water boils, put the shucked corn in the water for 3 minutes until the starchiness is just gone. After 3 minutes, drain the hot water and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil.  Add the crisped bacon to the top and sprinkle a generous amount of basil atop the bacon.  Taste for seasonings and serve cold or at room temperature.