Grilled corn & fresh mozzarella salad with mint-lime dressing
Delight your taste buds with this vibrant grilled corn and fresh mozzarella salad, drizzled with a refreshing mint-lime dressing. Perfect balance of flavors!
Ingredients:
- 2 ears of corn, shucked
- 3 tablespoons olive oil, divided (plus more for grilling the corn)
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt (plus more for seasoning the veggies)
- Juice of 1 lime
- 1 cup fresh mint, lightly packed
- Freshly ground black pepper, to taste
- 230g BelGioioso Fresh Mozzarella cheese, torn into bite-size pieces
- 2 scallions, light green and dark green parts thinly sliced
Instructions:
- Coat the shucked corn generously with olive oil. Grill over high heat or in a cast-iron skillet, turning regularly, until the kernels are slightly charred all around, typically for 7 to 10 minutes. Take it off the heat and sprinkle with salt at the end.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Put the tomatoes cut-side up in the pan and season with salt. Cook until they start to blister, which usually takes around 2 minutes. Remove from heat and set aside. (If grilling, you can also cook the tomatoes in a pan over the grill or on a piece of foil.)
- Prepare the dressing: Blend or process the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, lime juice, mint, and a generous pinch of black pepper until well combined and smooth.
- Once the corn has cooled down a bit, slice off the kernels by placing the cob horizontally and cutting them off one side at a time while rotating the cob.
- In a large bowl, combine the bite-sized chunks of Fresh Mozzarella cheese with the corn, tomatoes, and scallions. Pour the vinaigrette over the mixture and toss gently to coat everything. Serve the salad warm or at room temperature, and savor the flavors.
Summary:
- Calories: 1431 kcal
- Fat: 100 g
- Protein: 63 g
- Carbs: 90 g
- Potassium: 1918 mg
- Magnesium: 218 mg