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 or up to 2 hours. Before serving tear the basil over the salad and stir.

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