It’s what happens when you have a ton of grilled corn leftover from last weekend’s barbecue, and ripe tomatoes in the garden beckoning, “eat me…” Not to mention the one basil plant that just keeps growing like a hydra. Snip one stem off and two grow in its place! This is a classic Caprese salad with tomato, basil, and Mozz, that you toss with grilled corn. We got the idea from a recipe on the Food Network. They use fresh, raw corn for their salad. I love the taste of grilled corn, so we used that instead. I’ve seen similar recipes that boil the corn first. Your preference. If you use raw corn, get the freshest corn you can. Neither tomatoes nor basil do well refrigerated, so this salad is best made fresh and eaten immediately. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob. Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.
