Grilled Corn Salad with Basil Vinaigrette and Mozzarella Pearls

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It’s not even possible that it is almost July 4.  I am in total denial at this very minute.

Summer starts going downhill fast for me on July 5, so I better live it up until then.

Speaking of living it up, this salad was pretty much a party in my mouth.

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Way back in the spring, I had planted six basil plants.  All of them died which–hello–was not surprising in the least, but when I went outside the other day, one of them had come back to life and had just enough basil leaves on it to let me make this vinaigrette.  True story.  Weird, but true.

And how awesome would this be alongside some grilled chicken or ribs or just about anything?

I’m telling you, the little mozzarella pearls make this salad unique.  And basil and corn?  Yes, please.  All the time.  Every time.

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My notes:

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–You could easily roast the corn in the oven instead of grilling it for that golden brown color.

–If you can’t find mozzarella pearls, just chop some fresh mozzarella into small pieces.  I love the pearls, though.

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–Fresh basil is a must for this recipe.

–The vinaigrette is so easy.  Just put it all in a jar and shake.

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–You know the trick about using a Bundt cake pan to cut your corn kernels off the cob, right?  I thought you did.  If you have not heard of this, just balance your ear of corn in the center of the cake pan on the hole thingie and cut the kernels off.  They will fall into the bowl and not go all over the place.  In theory.  I did have one or two escape, though.

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Grilled Corn Salad with Basil Vinaigrette and Mozzarella Pearls
 
Author:
Ingredients
  • 6 ears of corn, shucked and clean
  • Extra virgin olive oil for brushing corn
  • ½ cup finely chopped red onion
  • 1 cup grape tomatoes, sliced in half
  • 1 (8-ounce) package mozzarella pearls
Vinaigrette:
  • 3 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • ¼ cup finely chopped fresh basil leaves
  • 1 tablespoon honey
  • 1 garlic clove, pressed
  • Salt and pepper to taste
Instructions
  1. Brush corn with extra virgin olive oil. Grill on a high heat grill for about 10 minutes, or until outside is golden brown with grill marks. Let cool completely, then cut kernels off of the cobs and place in a large bowl. Add the onion, tomatoes, and mozzarella pearls.
  2. Place all the ingredients for the vinaigrette in a jar with a tight fitting lid. Shake vigorously a few times, then pour over salad and toss to coat. It’s important to add salt and pepper to taste.

 

Comments

  1. says

    Ohh I’m so happy I just came across your gorgeous blog via FG!! Your layout, your photography, your recipes… all is perfect! This salad looks absolutely amazing, and you made it look stunning!
    Have a nice day :)

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