charred corn caprese salad
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.
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Servings: 8
Ingredients
- 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
Instructions
- 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.
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