Backyard BBQ

Grilled Corn & Fresh Mozzarella Salad With Mint-Lime Dressing

August 17, 2021
3 Ratings
Photo by Ty Mecham. Prop Stylist: Molly Fitzsimons. Food Stylist: Kate Buckens.
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

When summer calls, it’s time to shuck some ears of sweet corn and light up the grill. This bright and fresh salad pairs charred corn with blistered tomatoes, made creamy with Fresh Mozzarella cheese from BelGioioso and topped off with a tangy-sweet mint and lime dressing. I love how the Fresh Mozzarella melts ever so slightly when mixed with the warm corn and tomatoes, making it perfect for passing around at a late afternoon grill-out or backyard dinner. —Irene Yoo

Test Kitchen Notes

This recipe is shared in partnership with BelGioioso Cheese. —The Editors

What You'll Need
Watch This Recipe
Grilled Corn & Fresh Mozzarella Salad With Mint-Lime Dressing
  • 2 ears of corn, shucked
  • 3 tablespoons olive oil, divided (plus more for grilling the corn)
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt (plus more for seasoning the veggies)
  • Juice of 1 lime
  • 1 cup fresh mint, lightly packed
  • Freshly ground black pepper, to taste
  • 8 ounces BelGioioso Fresh Mozzarella cheese, torn into bite-size pieces
  • 2 scallions, light green and dark green parts thinly sliced
  1. Rub olive oil generously all over the shucked corn. Grill on high heat (or in a cast-iron skillet), rotating often, until the kernels are lightly charred all over, about 7 to 10 minutes. Remove from heat and sprinkle all over with salt.
  2. Add 1 tablespoon olive oil to a pan set over medium-high heat. Place tomatoes cut-side up in the pan and sprinkle with salt. Cook until slightly blistered, about 2 minutes. Remove from heat and set aside. (If grilling, cook tomatoes in a pan on the grill or on a piece of aluminum foil.)
  3. Make the vinaigrette: In a blender or food processor, combine the remaining 2 tablespoons olive oil, ½ teaspoon salt, lime juice, mint, and a big pinch of black pepper until emulsified.
  4. Once they’re cool enough to handle, cut kernels off the corn by laying the cob on its side and cutting off each side, rotating as you go.
  5. To a serving bowl, add the bite-size pieces of the Fresh Mozzarella cheese, plus the corn, tomatoes, and scallions. Add the vinaigrette and toss to combine. Serve warm or at room temperature, and enjoy.

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Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.

1 Review

Mlebrun9 September 16, 2021
This salad was amazing! The smell of the lime with the mint is so appetizing and the whole salad smells and tastes so fresh. I would highly recommend it. I am making it for the second time in a few weeks.