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End of Summer Corn Salad


Simple Turkey Meatloaf Minis

End of Summer Corn Salad

Serves 8

6 ears of corn, shucked and clean

½ cup red onion, chopped

1 cup grape tomatoes, sliced in halves

1 (8-ounce) package mozzarella pearls

1/3 cup vinaigrette dressing, your choice


In large pot, boil corn for 8-10 minutes.  Let cool completely.

Cut kernels off of the cobs and place in a large bowl. Mix in onion, tomatoes, dressing and mozzarella.

Mix gently to combine and add salt and pepper to taste.