Summer Caprese With Toasted Corn

A summer favorite with the perfect twist. Head to your local farmers market and pick up the freshest corn you can find–because this one is a winner!

I love making this on a weekday afternoon–it’s the perfect little pre-dinner salad to enjoy in the warm sunshine with a crisp glass of rosé. I usually get all of my ingredients at my farmer’s market for this recipe–everything is just so fresh and pungent, it’s impossible not to fall in love!

Serves 2

Ingredients
3 small/medium heirloom tomatoes
2 Persian cucumbers
1/2 cup (about 2 ears) corn
hand full fresh basil
1/2 cup fresh mozzarella (I get the herb moz from Trader Joes, it comes in an herby oil that is just delish drizzled over this salad–however I’ll list out ingredients to recreate it if you can’t find it at your local store)
3-4 tbsp of the herb oil from the moz for drizzling

Dressing Alt
4 tbsp olive oil
pinch of dried oregano
pinch of red pepper flakes
pinch of garlic salt

Method

Chop tomato into slices, lay out on a paper towel and sprinkle with salt, let sit while you do the corn.

In a pan or iron skillet, heat the corn on medium. This “dry fry” will help blacken the corn without making it soggy. Watch it carefully, as it will burn easily. Stir gently for about 5 minutes or until a char begins to form on the kernels. Remove from heat and set aside.

Chop the cucumbers and basil, leaving a few sprigs of basil for garnish.

Add the tomatoes to a serving bowl along with the corn, cucumbers and basil.

Gently pull apart your mozzarella and add to the veg mixture.

Toss with oil and serve!