Description
This Easy Grilled Corn Salad with Mozzarella delivers a fresh, vibrant combination perfect for warm weather meals and summer gatherings. Juicy grilled corn paired with creamy shredded mozzarella cheese (vegetal), crisp vegetables, and a zesty apple cider vinegar dressing creates a light yet satisfying dish that comes together quickly and beautifully. Ideal as a colorful side or light main, it is simple to prepare and full of balanced flavors and textures.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob
- 1 cup shredded mozzarella cheese (vegetal)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil leaves, roughly chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Variations
- 1 ripe avocado, diced (for creaminess)
- 1 small jalapeño, chopped or chili flakes, to taste (for heat)
- Vegan cheese alternative (to replace mozzarella for vegan version)
- Fresh cilantro or mint leaves (instead of basil)
- Smoked turkey bacon bites, crispy (for savory crunch)
Instructions
- Prepare and Grill the Corn: Husk the fresh corn and lightly brush each ear with olive oil to prevent sticking. Grill over medium-high heat for about 10 minutes, turning regularly until kernels are slightly charred and fragrant, enhancing sweetness and adding smoky depth.
- Cut and Chop the Vegetables: While the corn grills, halve the cherry tomatoes, finely dice the red onion, and roughly chop the fresh basil leaves to prepare fresh textures and vibrant colors for the salad.
- Combine the Ingredients: Allow the grilled corn to cool slightly, then cut the kernels off the cob into a mixing bowl. Add the halved tomatoes, diced red onion, chopped basil, and shredded mozzarella cheese (vegetal). Toss gently to combine all ingredients evenly.
- Whisk the Dressing and Season: In a small bowl, whisk extra virgin olive oil, apple cider vinegar, salt, and freshly ground black pepper together. Pour the dressing over the salad and toss well to coat all ingredients, infusing balanced flavor throughout.
- Serve and Enjoy: Transfer the salad to a serving dish. Garnish with a few extra basil leaves if desired. Serve immediately or chilled. Best enjoyed fresh but can be refrigerated for a few hours before serving.
Notes
- Use fresh, in-season corn for the best flavor and sweetness.
- Gently toss to avoid breaking down the mozzarella cheese (vegetal).
- Let the grilled corn cool before combining to preserve texture contrasts.
- Adjust the amount of apple cider vinegar in the dressing to achieve perfect acidity.
- Watch the corn carefully on the grill to avoid burning and achieve even char marks.
- Leftover salad can be stored in an airtight container in the refrigerator for up to two days, best within one day for texture.
- This salad does not freeze well due to delicate textures of corn and cheese.
- Reheat gently if desired, but it is best served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: grilled corn salad, mozzarella salad, summer side dish, fresh corn recipe, easy salad, vegetarian salad, gluten free salad