In theory that sounded fine, but believe it or not, I wasn't in a baking mood - and you really kind of have to be in 'a mood'.
I wasn't in a cooking mood either, so I went for the least cooking thing I could think of - which was similar to last year.
Similar, but not identical.
This year, I was much more pleased with the results (not that last year was bad or anything). No honey lime dressing this time. No avocado. No cayenne pepper.
Corn - 6 ears, grilled (well, I grilled them)
Grape Tomatoes - 2 cups - halved (I used multi-colored ones - again)
Scallions - 1 bunch. Chopped thinly - white and green parts
Mozzarella - 8oz. cubed.
Basil - 1.5 C. Chopped
Champagne Vinegar - 3 T
Olive Oil - 1/4 C
Salt - 2 t
Pepper - 1 t
The recipe is easy-peasy. Shucking the corn and cooking is the longest thing. After that, you're golden.
Grilling the corn. Or maize.
Place halved tomatoes into a bowl. Last year it was two coloured tomatoes. This year it was three.
Add the scallions, Mozzarella and the corn you cut off the cob.
Pour vinaigrette over the corn-tomato-scallion-cheese and mix well.
Cover and let sit at least 15 minutes - or up to two hours.
Before serving - add chopped basil and mix again.
Actually, the fresh basil really makes this dish. It smelled and tasted so good with the other fresh ingredients.
Like last year, this was a huge hit. It was literally all gone in 10 minutes - beating last year's time.
As it turns out, so many people brought desserts, I'm glad we brought a side. I'm also glad we didn't store-buy it - as a few did. I'm not judging, but I liked doing it this way.
Song by: Nickel Creek