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Corn and Tomato Caprese

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 ears corn husked and broken in half
  • 1-2 tbs kosher salt
  • 2 to matoes cut into ¼ inch slices
  • 2 tbs pesto
  • Lettuce optional
  • 8 oz fresh mozzarella cut into ¼ inch slices
  • Olive oil and balsamic vinegar to taste
  • Flaky sea salt
  • ¼ cup basil leaves


  1. BOIL a pot of water big enough to hold all the corn and salt it well. Add the corn to the boiling water and let it cook for 10 minutes, rolling the corn around occasionally so that it cooks evenly. Besides looking for a deeper yellow on the kernels, you can tell if corn is cooked if it squirts a little when you pierce a kernel with your fingernail. Once it's done, pull the ears out of the water and let them cool a little.
  2. CUT the kernels off the cob - this is where it helps to have half cobs rather than whole ones. The best way to avoid mess is to not cut the kernels so close to the cob; when the knife catches on the cob that's when kernels spray everywhere. Instead, I just follow up with a second cut if I think I've left too much corn behind.
  3. TOSS corn with pesto until well combined, and set it aside.
  4. ARRANGE the lettuce (if using), tomato, and mozzarella slices on a platter. Drizzle with olive oil and vinegar and sprinkle with sea salt to your taste.
  5. POUR the dressed corn over the salad and garnish with basil leaves.

Recipe Notes

This is best served immediately but I had no problem eating the leftovers the next day. I like the mozzarella and tomato at room temperature and the corn a bit warm, but if it's really hot out I could see serving everything cold to make it extra refreshing. It's just salad.