Sometimes it's hard to even think about eating (or cooking!) a hot day, so here's a recipe for a refreshing corn, tomato and mozzarella salad that's sure to keep you cool.
Heat large covered saucepot of water to boiling over medium-high heat. Add corn and cook 4 to 5 minutes or until corn is tender; drain. When cool enough to handle, cut corn from cobs.
In large bowl, whisk together garlic, oil, vinegar, mustard, cayenne, salt and pepper. Add cheese, tomatoes, oregano and corn, and toss to combine. Let stand at least 10 minutes before serving. If not serving right away, cover and refrigerate up to 1 day in advance. Serve garnished with spinach leaves, if desired. Makes about 4-1/2 cups.
Approximate nutritional values per serving: 165 Calories, 12g Fat (4g Saturated), 15mg Cholesterol, 126mg Sodium, 10g Carbohydrates, 2g Fiber, 8g Protein
> Chef Tip
To add a fresh, summer flavor, try grilling the corn instead of boiling.