Fresh corn, tomatoes, bell pepper, and potatoes are tossed together with a fresh basil vinagirette and mozzarella cheese in this end-of-summer salad.
I have to tell you about my new favorite approach to packing, as much of an oxymoron as having the words “favorite” and “packing” in the same sentence may be.
It involves watching the.boy run around our apartment throwing things into boxes, while I sit at my desk and operate “the command center”.
AKA occasionally answer questions about what I do or do not want to keep, offer my constructive criticism about how I would do things if I were an active member of the moving labor force, and frenetically click reload on our craigslist apartment search, because yes.
We have decided to abandon student housing entirely and look on the open market.
Necessary? IS THE SKY BLUE.
I don’t have time for these rhetorical questions.
Let me sum up the reasoning behind this decision for you in three words: 143 square feet.
As in, that was the whole apartment.
As in, our bed would take up MORE THAN HALF OF THE ROOM. Which might have been okay when I was 17. But at almost 30?
And that about sums up our decision to go rogue.
Not that you’d know it from the next-to-nothing to I’ve cooked over the past week, but apparently we still need food in our bellies throughout this process, and lots of it.
I mixed up a big batch of this corn salad earlier in the week and was eternally grateful to have it just hanging out in the fridge so that I could nibble on a bowl at my every whim. Sweet juicy corn kernels, earthy kale strips, tart and tangy tomatoes, and crispy crunchy bell peppers.
Plus little balls of mozzarella on top.
That’s what my moving salad dreams are made of.
- 1 lb small yellow potatoes, peeled and cut into ½-inch cubes
- 3 cups fresh corn kernels (about 4 ears of corn)
- 20 oz small heirloom tomatoes, quartered
- 1 red bell pepper, seeded and cut into ½-inch pieces
- ¼ cup minced shallots
- 3 tbsp white balsamic vinegar
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- 3 tbsp extra virgin olive oil
- 6 cups thinly sliced kale leaves
- ½ cup thinly sliced basil
- ½ lb fresh mozzarella balls, quartered
- Place the potatoes in a small pot. Cover with cold water and then bring to a boil. Cook for 11 minutes. Drain and let cool while you prepare the rest of the salad.
- In a large bowl, toss together the potatoes, corn, tomatoes, and bell pepper.
- In a small bowl, combine the shallots, white balsamic vinegar, dijon mustard, salt, and black pepper. Slowly add in the olive oil, stirring constantly. Toss with the corn mixture. Add in the kale, basil, and mozzarella. Toss to combine and then season with salt, to taste.
For more corn-filled recipes, check out these:
From Around the Web:
Healthy Chipotle Sweet Corn Fettuccine from Pinch of Yum
Jalepeno Popper Corn Swirls from Cinnamon Spice and Everything Nice
Creamy Millet Corn Chowder with Greens from The First Mess
Simple Corn Tostada Salad from Clementine Daily
Caprese Corn Salad from Very Culinary