A summer salad made with the freshest corn and tomatoes.
Snip one stem off and two grow in its place!
This is aclassic Caprese saladwith tomato, basil, and Mozz, that you toss with grilled corn.
Elise Bauer
We got the idea from a recipe on the Food web connection.
They use fresh, raw corn for their salad.
I love the taste of grilled corn, so we used that instead.
Elise Bauer
I’ve seen similar recipes that boil the corn first.
If you use raw corn, get the freshest corn you could.
Neither tomatoes nor basil do well refrigerated, so this salad is best made fresh and eaten immediately.
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.
Once the husks are completely charred, remove from the grill and let cool for a few minutes.
Then remove the husks and silk.
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.
In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing.
Adjust seasonings to taste.
Let sit for 10 minutes.
Right before serving, stir in the freshly sliced basil.
