Corn Salad with Fresh Mozzarella and Peaches
In my opinion, when it comes to produce, July and August are the best months of the year. I’ve been leaning heavily into the season’s best, making crumbles, salads, and eating any piece of stone fruit I can find! To celebrate this glorious season, I developed this Corn Salad with Fresh Mozzarella and Peaches. Like many of the best things in life, it’s simple, which allows the superstar ingredients of summer to stand on their own and really shine.
Table of Contents
- Ingredients to Make Corn Salad with Fresh Mozzarella & Peaches
- Step 1—Prepare the Corn
- Step 2—Make the Lemon Basil Dressing
- Step 3—Assemble the Salad
- Step 4—Serve and Enjoy!
- More Summer Salad Recipes
Ingredients to Make Corn Salad with Fresh Mozzarella and Peaches
To make Corn Salad with Fresh Mozzarella and Peaches at home, you will need the following ingredients:
For the Corn Salad:
- 4 large cobs of corn
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne pepper
- Sea salt
- Fresh black pepper
- 1 pint cherry tomatoes
- 1 cup chopped peaches
- 250 grams of fresh mozzarella cheese
- Fresh basil
For the Lemon Basil Dressing:
- 1/4 cup of fresh basil leaves
- 3 tablespoons fresh lemon juice
- 1 teaspoon wholegrain Dijon mustard
- 1/4 cup olive oil
- Sea salt
- Fresh black pepper
Step 1—Prepare the Corn
When it comes to preparing the corn, there are two options. Option one: you can prepare the corn on the barbecue for true grilled corn. Or, option two: you can “grill” the corn in the oven. I sadly do not have a BBQ at home (they aren’t allowed in my apartment complex), so I “grilled” my corn in the oven. Below I have outlined both methods so you’ll have the info you need for whichever method you choose.
Preparing the Corn on the BBQ
To prepare the corn on the BBQ, preheat your grill to high for about 10 minutes. While the grill is heating, shuck the corn, removing all the silks, then rub the corn with olive oil, cayenne pepper, sea salt, and fresh black pepper. Transfer to the preheated grill and cook for 10 minutes, turning occasionally to get even cooking on all sides. Remove from the grill and allow to cool slightly before cutting the corn off the cob.
Preparing the Corn in the Oven
If you don’t have a grill, you can prepare the corn in the oven. Preheat the oven to 425℉ and line a baking sheet with parchment. While the oven is preheating, shuck the corn and remove the silks. Drizzle the corn with olive oil, the cayenne pepper, sea salt, and fresh black pepper. Rub all over the corn. Bake the corn for 25 minutes, turning occasionally. Remove from the oven and allow to cool slightly before cutting the corn off the cob.
Step 2—Make the Lemon Basil Dressing
The best way to prepare this dressing would be with an immersion blender, but alas, I do not have one (don’t worry, it’s on my to-get list), so we will improvise with a high-speed blender or food processor.
In a blender or food processor, pulse the fresh basil, lemon juice, wholegrain Dijon mustard, sea salt, and black pepper together until the basil is finely chopped. With the blender or food processor running on low, slowly drizzle in the olive oil. Blend for about 30 more seconds after the oil has all been added. Do not pour all the oil in at once, as you will risk “breaking” the dressing. Pouring the oil in slowly allows it to emulsify, resulting in a thicker, creamier, and more consistent dressing.
The issue with using a full-sized blender to make a small amount of dressing is that it will not be able to completely blend all the basil leaves—there simply isn’t a high enough volume of dressing in the blender. To get by this, you can strain the dressing through a fine-mesh sieve.
Place a small sieve over a jar or bowl, then pour the dressing into it. Allow the dressing to drain into the jar. Discard the strained basil leaves.
Step 3—Assemble the Salad
Add the shaved corn to a large salad bowl with the halved cherry tomatoes and chopped peaches. Tear the fresh mozzarella into bite-sized chunks and add to the bowl as well. Season with sea salt and fresh black pepper, then tear in some fresh basil. You can use as much or as little as you’d like—this is a measure with your heart situation.
Toss the salad, then pour over the lemon basil dressing and toss again so everything is coated in the dressing.
Step 4—Serve and Enjoy!
Serve the salad immediately or store it in the fridge in an airtight container for up to five days. This is a great salad to prep ahead because it marinates in the flavours of the dressing as it sits. I’ve been enjoying it for lunch all week, and it’s been divine!
More Summer Salad Recipes
If you loved this Corn Salad with Fresh mozzarella and Peaches, be sure to try out these other summer salad recipes:
Buffalo Cauliflower Salad with Vegan Cool Lime Ranch Dressing
Chickpea Salad with Charred Lemon and Asparagus
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Corn Salad with Fresh Mozzarella & Peaches
Equipment
- Small fine-mesh sieve
- High speed blender or food processor
Ingredients
Grilled Corn
- 4 cobs of corn
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne pepper
- Sea salt and fresh black pepper
Corn Salad
- Grilled corn, removed from the cob (see above)
- 1 pint cherry tomatoes, halved
- 1 cup chopped peaches
- 250 grams fresh mozzarella cheese, torn
- Fresh basil, torn
Lemon Basil Dressing
- 1/4 cup fresh basil leaves, packed
- 3 tablespoons fresh lemon juice
- 1 teaspoon wholegrain Dijon mustard
- 1/4 cup olive oil
- Sea salt and fresh black pepper
Instructions
Prepare the Corn
- On the Grill: Preheat your grill to high for about 10 minutes. While it is heating, shuck the corn, removing all the silks, then rub the corn with olive oil, cayenne pepper, sea salt, and fresh black pepper. Transfer to the preheated grill and cook for 10 minutes, turning occasionally to get even cooking on all sides. Remove from the grill and allow to cool slightly before cutting the corn off the cob.
- In the Oven: Preheat the oven to 425℉ and line a baking sheet with parchment. While the oven is preheating, shuck the corn and remove the silks. Drizzle the corn with olive oil, the cayenne pepper, sea salt, and fresh black pepper. Rub all over the corn. Bake the corn for 25 minutes, turning occasionally. Remove from the oven and allow to cool slightly before cutting the corn off the cob.
Make the Lemon Basil Dressing
- In a blender or food processor, pulse the fresh basil, lemon juice, wholegrain Dijon mustard, sea salt, and black pepper together until the basil is finely chopped. With the blender or food processor running on low, slowly drizzle in the olive oil. Blend for about 30 more seconds after the oil has all been added.
- To remove any unwanted pieces of basil from the dressing, you can strain it through a fine mesh sieve. Place the sieve over a jar, then pour the lemon basil dressing into the sieve. Allow the dressing to drain into the jar. Discard the strained basil leaves.
Assemble the Salad
- To a large salad bowl, add the grilled corn, halved cherry tomatoes, and chopped peaches. Tear the fresh mozzarella into bite-sized chunks and add to the bowl as well. Tear some fresh basil leaves and add those to the bowl. Season with a bit of sea salt and fresh black pepper.
- Pour the lemon basil dressing over the corn salad and toss well. Serve immediately, or store in an airtight container for up to five days.
