Directions
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
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, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few
drops and then adding the rest in a steady stream, to make a smooth dressing.
 
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and
mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes