Cherry Tomato, Mozzarella and Corn Salad with Basil

You can vary the amounts of these ingredients according to your taste and what you have on hand.

24 (8 ounces) bocconcini (small fresh mozzarella balls), drained
2 tablespoons O Meyer Lemon Oil
OR
2 tablespoons olive oil and zest of 1 lemon, see zesting photos if you need them
Kosher salt
Crushed red pepper flakes or smoky hot paprika
Freshly ground pepper
A small amount of fresh lemon juice, optional
1 (10-ounce) basket small cherry tomatoes, preferably in a mixture of colors
1 cup sweet corn kernels, cut and scraped from 1-2 medium ears
About 12 large fresh basil leaves

1. In a large bowl, toss the bocconcini with the oil, 1 teaspoon salt, 1/8 teaspoon red pepper or smoky hot paprika (or to your taste if you like it spicy). Cover and marinate overnight. If you are pressed for time, as I often am, skip the overnight part and proceed with the recipe.
2. Bring the bocconcini to room temperature. Cut the tomatoes in half if they are too large. Gently stir in the tomatoes and corn and adjust the seasoning, adding the lemon juice if you want. The salad can be prepared to this point up to 1 hour ahead.
3. Stack the basil leaves, roll them, cut them into thin strips and scatter the chiffonade over the salad just before serving. Or see instructions.

6 servings
Adapted from Carrie Brown’s The Jimtown Store Cookbook