Grilled Corn Caprese Salad

 



4 ears of corn on the cob, husks removed and corn washed

4 tablespoons extra virgin olive oil

2 tablespoon salt

1 cup cherry tomatoes, cut in half

½ cup fresh basil, chopped

8 oz. fresh mozzarella pearls

½ cup extra virgin olive oil

Juice of 1 lemon

¼ teaspoon each salt and pepper


Set the grill to medium high heat.  On a piece of foil, drizzle each corn cob with 1 tablespoon oil and 1 teaspoon salt.  Tightly wrap each cob individually.  Place corn on the grill and grill for 10-12 minutes, rotating every 2-3 minutes.


When corn is cool enough to touch, remove kernels with a knife cutting down the sides of the cob.  Place kernels into a large mixing bowl.  


Add tomatoes, basil, mozzarella, extra virgin olive oil, lemon juice, salt and pepper into the bowl with the corn.  Mix well to incorporate.  Serve.  Refrigerate for up to 2 days.




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