Corn Salad with Fresh Mozzarella & Peaches
Bursting with bright, fresh flavours, Corn Salad with Fresh Mozzarella and Peaches is an instant summer classic. The salad itself is simple, constructed from grilled corn, fresh tomatoes and peaches, delicious fresh mozzarella cheese, and a bright lemon basil dressing to tie it all together. Despite its simplicity, the flavours are bold and will have you going back for seconds!
Servings 6 servings
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.