Sweet Corn charred on the grill adds a depth of smoky sweet flavor to the Caprese Salad, and is loaded with fresh heirloom tomatoes, marinated mozzarella, tossed together with olive oil.
I know we’re between seasons right now, and I know I say this every season, but this in-between of spring and summer is my favorite. All of the fresh produce makes me stupid happy. It’s kind of silly actually how much I love this time of year.
Do you know what else I love about this time of year? Memorial Day Weekend; the unofficial kickoff to summer. Usually we don’t have much going on, and end up having impromptu dinners with friends, or a movie date, and then go to mom and dad’s on actual Memorial Day for a proper cookout. Except, if we’ve been friends a while, you know we lost dad in January, and while this first year is most definitely the hardest, we’re powering through, because as a family we are so much better together, and not celebrating wouldn’t be right to any of us.
So, Casa de Crews will host this year’s summer soiree for the first year ever, and I’m totally okay with that. They’ll be fifteen of us, so I had to plan ahead to make sure I’ll also get to enjoy the day with everyone [and not get stuck in the kitchen]! Jason’s on grill duty, and I’ve got sides and apps [hello, crudite], and I’m excited to try a few new recipes out on the family – my toughest and brutally honest taste testers. If they don’t like it, they’ll let me know.
For sure on the menu will be this Charred Corn Caprese Salad. I love the fresh flavors that you get from a Caprese Salad, and I L O V E sweet corn this time of year, and I started to fantasize about what the flavors combined would taste like. This Caprese Salad recipe with corn is the best of both worlds.
Check it: You have juicy tomatoes, smoooooth mozz, sweet basil, and chargrilled sweet corn from Duda Farm Fresh Foods. You’ve probably seen this sweet corn in stores under the Dandy label; Duda is the family farm that grows and ships the produce, but they’re one in the same.
Bonus: Their Tray Pack of Sweet Corn is already shucked, which saves me a step, and with fifteen people to feed this weekend, I’ll take whatever little shortcut I can get.
There is nothing better to me than grilled corn on the cob this time of year; roasting this corn on the grill helps to bring out the sweetness, but also lends a smoky flavor to this caprese salad recipe.
A few tips to perfect the flavor for your own Charred Corn Caprese Salad:
- Allow corn to cool before tossing with cold tomatoes. We don’t want to cook the tomatoes, just the corn.
- Use whatever tomatoes you like – just make sure they are ripe and firm. I used a mix of heirloom tomatoes, and grape tomatoes tossed with just a bit of quality olive oil, salt and pepper.
- For your olive oil, the bottle should state its for marinades and/or dressings.
- I used Buffalo Mozzarella as it’s a little creamier, and therefore easier to tear. Please use what you like.
- Feel free to make this Charred Corn Caprese Salad in advance, but wait to toss in olive oil until ready to serve.
If you’re looking for extra recipe inspo using corn, download the Sizzlin’ Sweet Corn Guide – a free eBook dedicated to grilling corn this summer. There are some tasty recipes in the eBook including: Corn and Peach Bruschetta Toasts, Shrimp Boil Foil Packets, and Grilled Salmon with Corn Salsa.
charred corn caprese salad
- 4 cobs Dandy® Sweet Corn
- 2 tablespoons unsalted butter - melted
- 3 cups cherry or grape tomatoes halved
- 2 medium tomatoes - preferably heirloom, halved and sliced into wedges
- 8 ounces buffalo mozzarella or mozzarella ball - torn into pieces
- ¼ cup extra virgin olive oil
- Flaky sea salt - to taste
- Freshly ground black pepper - to taste
- Handful fresh basil leaves - torn or roughly chopped
- Heat a grill or broiler to medium hot. Brush corn with melted butter, and place on grill or under broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat, and let cool. Using a sharp knife, cut kernels from cobs
- While the corn cools from the grill, chop tomatoes, and basil. Tear mozzarella. Add to a bowl, and drizzle in olive oil.
- Add corn. Mix gently to combine. Season with salt and pepper, to taste. Serve immediately.