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Prep time
10 minutes
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Cook time
15 minutes
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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
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Watch This Recipe
Grilled Corn & Fresh Mozzarella Salad With Mint-Lime Dressing
Ingredients
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2
ears of corn, shucked
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3 tablespoons
olive oil, divided (plus more for grilling the corn)
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1 cup
cherry tomatoes, halved
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1/2 teaspoon
salt (plus more for seasoning the veggies)
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Juice of 1 lime
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1 cup
fresh mint, lightly packed
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Freshly ground black pepper, to taste
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8 ounces
BelGioioso Fresh Mozzarella cheese, torn into bite-size pieces
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2
scallions, light green and dark green parts thinly sliced
Directions
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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.
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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.)
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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.
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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.
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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.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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