Corn Caprese

Savoring the last part of summer means eating all the fresh corn you can! This salad is a version of an Italian Caprese salad that includes the fresh corn of the season! You can also use leftover grilled corn and other veggies for this too. This is always a hit, so you can count on pleasing the crowd with this one!

Ingredients:

4 ears corn, grilled (or if you don’t have time to pull out the grill, you can just put them right on your gas stove and grill ‘em up over the flames!)

2 red bell peppers, grilled (or you can do the same with these guys too- right over that flame and it chars them up in minutes.) you can also sub with the sweet small peppers

½ red onion diced VERY thinly

1 8-10oz container cherry tomatoes halved

2 T chopped basil (or more if you like)

1 8oz container of Ciliegine sized mozzarella balls

1T Balsamic vinegar

2T Olive Oil

S&P to taste

Once the corn is grilled hold the cob upright and take a knife and cut all the way down the cob, turning the cob around to get all the corn off. Repeat for all and put into a bowl. Roughly dice up the grilled peppers too and add. Toss in the onion. Then halve the tomatoes and add to the bowl. Toss in the mozzarella without the water that it comes in, into the bowl as well.

For the dressing just mix the vinegar and oil together until it emulsifies and add S&P to taste. You can add more if you like it dressier. After all ingredients are combined, add the dressing, and toss that salad!

Super easy and very good!