Charred Corn Salad
It's finally warm! Which means one thing, summer is just around the corner. And this super-simple salad is packed with summery flavors. It's the perfect side to serve with BBQ chicken, grilled steak, or veggie burgers!
6 ears of corn, grilled and shaved off the cob
4 tablespoons apple cider vinegar
1 teaspoon sugar
About 1 tablespoon olive oil
1-pint grape tomatoes, halved
½ pound fresh mozzarella pearls or bocconcini
Fresh basil, chiffonade
Salt and pepper, to taste
Shuck corn, roast over a low open-flame burner or on the grill until lightly charred, about 10–12 minutes. (Alternatively, if you don't have fresh corn, frozen works great! Heat a large skillet over high and cook, stirring once or twice, until lightly charred and warmed through, about 5 minutes).
Once the corn is cool, carefully slice off the cob.
In a large bowl, whisk to combine vinegar, sugar, oil, salt, and pepper until sugar is dissolved.
To the bowl with dressing, add charred corn, sliced tomatoes, mozzarella, and basil. Toss until coated, and season to taste with salt and pepper.
Recipe and photo by Amanda Celestino