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  • 2 ears of corn
  • 12 oz. ripe cherry or grape tomatoes
  • 4 oz. fresh mozzarella
  • 3 tbsp. olive oil
  • 1 tbsp. sherry vinegar
  • 1/2 tsp. kosher salt
  • 10 basil leaves, chiffonade
  • 1/2 tbsp. finishing salt, such as Fleur de sel or Maldon sea salt
  • Source Customer Submission


Shuck the corn, and then rub with a little oil and roast in the oven or on the grill until it takes on a little char. Set aside to cool. Remove any remaining stem from tomatoes, and then cut in half lengthwise. Set aside. Take fresh mozzarella, and drain off any liquid, then cut into ½ inch cubes. Combine with tomatoes. Cut the now cooled corn off the cob and combine it with tomatoes and mozzarella. To make the vinaigrette; whisk salt with vinegar and slowly drizzle in olive oil while continuing to whisk. Toss tomatoes, cheese, and corn with the vinaigrette and the basil chiffonade. Just before serving, sprinkle with finishing salt.