Description

This is a twist on an old classic Italian caprese salad. It combines mozzarella cheese and tomatoe with corn and arugula to make it up-to date for more American tastes. It is a quick, pretty and tasty dish and especially good if the ingredients are fresh

Ingredients

• 4-6 medium sized mozzarella balls (1 per person)
• For the bed:
• 5 oz. baby arugula
• Olive oil
• Salt
• For the topping:
• 4 cups corn kernels (from 4-5 cobs)
• 4-6 medium tomatoes, seeds removed and cut into small cubes
• 2-3 green onions, thinly sliced
• Freshly squeezed juice of one half lemon
• Olive oil
• Salt and pepper
• Basil or mint (optional)

Steps

1. Cook the corn on the cobs by boiling in abundant salted water briefly, only for 3-5 minutes for fresh corn, a minute or two more if you’re using corn that’s been in the fridge for a few days. Let the cobs cool and cut off the kernels with a sharp knife.
2. Dress the arugula lightly with olive and salt, then lay down a bed of arugula in individual plates.
3. Slice each mozzarella and lay it out in an attractive pattern on each plate.