Pesto Sweet Corn Salad with Heirloom Cherry Tomatoes & Mozzarella

Pesto Sweet Corn Salad with Heirloom Cherry Tomatoes & Mozzarella

When sweet corn season first arrives, all I can think of is eating corn naked (with lots of butter, of course!).  But, after awhile, I start thinking about other things to do with it.  This yummy salad is sweet, herby, salty and just plain delicious.  You can use prepared pesto or make your own — I included an easy recipe below.

4 to 6 ears of fresh sweet corn

2 cups of heirloom cherry tomatoes

1/4 tsp salt

1/8 tsp pepper

4 oz mozzarella cheese, cut into 1/2″ cubes

1/2 cup pesto prepared (or see recipe below)

Blanch fresh corn in boiling water for 1 minute.  Cool and cut from cobs.  Mix together corn, tomatoes, salt and pepper.  Stir in cheese and pesto.  May refrigerate up to 24 hours.

Easy Pesto

To a food processor, add 1/4 cup walnuts (or pine nuts), 1 garlic glove, 1/2 tsp salt, 1 cup basil leaves, 1 cup parsley leaves.  Finely chop.  With the motor running, drizzle in 1/4 cup olive oil.  Transfer to a bowl and mix in the cheese.