Charred Corn Caprese Salad

charred corn caprese salad2

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What You Need

  • 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
  • ┬╝ cup extra virgin olive oil
  • Flaky sea salt - to taste
  • Freshly ground black pepper - to taste
  • Handful fresh basil leaves - torn or roughly chopped

Make It

  1. 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
  2. While the corn cools from the grill, chop tomatoes, and basil. Tear mozzarella. Add to a bowl, and drizzle in olive oil.
  3. Add corn. Mix gently to combine. Season with salt and pepper, to taste. Serve immediately.

Recipe from Nichole at Casa de Crews

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