Summer Corn Salad

For many years, our friends, John and Emily have blessed us with ears of fresh corn right off their farm here in southern California. There's nothing like it! Sometimes we eat it right off the cob, other times we shave it off and make this refreshing Summer Corn Salad.

2 cups corn, fresh (or frozen/thawed or canned)
1 cup tomatoes, fresh & diced
1 cup mozarella, fresh & diced
4 basil leaves, chopped
1-2 Tablespoons Italian salad dressing

1. Combine all ingredients in a pretty serving bowl.
2. Cover and refrigerate for at least one hour before serving.

* We like using cherry, grape, or sugar plum tomatoes...just slicing them in half.
** Variation: Sometimes we omit the dressing and just opt for a little salt and pepper.