Caprese Corn Salad

Name: Caprese Corn Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 5 to 6 ears of sweet corn (still in husks, do not shuck); 59 milliliters extra virgin olive oil; 3 Tbsps sherry vinegar or white wine vinegar; 1 serving Freshly ground black pepper; 2 teaspoons kosher salt; 1 teaspoons sugar (optional); 710 milliliters roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes; 118 milliliters sliced scallions, including light green parts; 227 grams fresh mozzarella, cut into 1/4-inch cubes; 118 milliliters to 1 cup of fresh basil leaves, thinly sliced

Caprese Corn Salad might be just the Mediterranean recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 405 calories, 19g of protein, and 20g of fat per serving. Only If you have to 6 ears of corn, kosher salt, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as a side dish.

Instructions

Grill the corn: Prepare your grill for high, direct heat.

Ingredients you will need

Corn

Equipment you will use

Grill

Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh.

Ingredients you will need

Water

Corn

Equipment you will use

Grill

If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn.

Ingredients you will need

Corn Husks

Corn

Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk.

Equipment you will use

Grill

To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Ingredients you will need

Corn

Equipment you will use

Baking Pan

Knife

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste.

Ingredients you will need

Ground Black Pepper

Olive Oil

Vinegar

Salt

Equipment you will use

Whisk

Bowl

Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.

Ingredients you will need

Tomato

Sugar

Corn

Toss together the corn, tomatoes, scallions, cheese, and dressing: In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste.

Ingredients you will need

Mozzarella