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Ingredients
  • 4 ears fresh corn on the cob, cleaned and washed
  • 1 (10.5 ounce) package grape tomatoes, halved
  • 8 ounces fresh mozzarella, cut into bite size pieces
  • 10 basil leaves, chiffonade (roll leaves and slice thinly)
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground coarse black pepper
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