Step 1

Cut corn off the cob, place into a medium mixing bowl. Add tomatoes and mozzarella. Sprinkle with basil. Set aside.

Step 2

Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.

Step 3

Serve and enjoy!

Step 4

If you are traveling with this salad or making ahead; you can prep the salad and the dressing and wait to pour dressing over salad until ready to serve. Refrigerate until ready to serve.

Step 5

You can cook the corn if you prefer, I really enjoy the fresh taste of it uncooked in this salad. The acid in the lemon juice will mellow out the starchiness of the corn and create a fabulous flavor.