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.
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.