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Title: Italian Corn Salad
Categories: Vegetables, Cheese, Herbs, Citrus
Yield: 16 servings

6 md Ears sweet corn; husked
5 tb Olive oil; divided
1 ts Salt
1/2 ts Pepper
14 oz Can water-packed artichoke
- hearts; drained, chopped
1 md Red bell pepper; chopped
1/2 c Shredded mozzarella cheese
1/4 c Fine chopped celery
1/4 c Grated Parmesan cheese
2 Green onions; chopped
3 tb Lemon juice
1 tb Italian seasoning
1 ts Garlic powder

Brush corn with 2 tablespoons oil. Sprinkle with salt
and pepper. Grill, covered, over medium-high heat until
tender and lightly charred, 8-10 minutes, turning
occasionally. Remove to a cutting board. Cool slightly.
Cut cooled corn off the cob.

In a large bowl, combine corn, artichokes, red pepper,
mozzarella, celery, Parmesan and green onions. In a
small bowl, whisk the lemon juice, remaining 3 tb oil,
Italian seasoning and garlic powder. Drizzle over salad;
toss to coat.

Serve immediately or refrigerate until serving.

Mary Frucelli, Wake Forest, North Carolina

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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