You are here: Home » Recipes » Summer Corn and Cherry Tomato Salad Summer Corn and Cherry Tomato Salad Recipe by Favorite Recipes Press Yield 4 servings Put your leftover summer sweet corn to good use in this simple and tasty dish. PrintEmail Ingredients 1 teaspoon salt4 -- ears fresh corn, husks removed1/4 cup olive oil1 tablespoon red wine vinegar1/4 teaspoon sugar1/2 teaspoon dried oregano -- Salt and pepper to taste1 pint cherry tomatoes, cut into halves1 cup cubed mozzarella cheese9 ounces fresh spinach Instructions Add the salt and corn to a large saucepan of boiling water. Cook for 5 minutes. Remove the corn with tongs to a bowl of ice water to cool completely. Remove to paper towels to drain. Whisk the olive oil, vinegar, sugar, oregano, salt and pepper in a large bowl. Stir in the tomatoes and cheese. Cut the corn kernels from the cob and stir into the tomato mixture. Divide the spinach among four salad bowls and top each wtih equal portions of the salad. Recipe reprinted with permission from Five Forks: Irresistibly Delicious Dishes (Kerr Vance Academy, Henderson, N.C., 2010).