Charred Corn Salad

By / Photography By Amanda Celestino | July 01, 2017


Shuck corn, roast over a low open-flame burner or on the grill until lightly charred, about 10–12 minutes. Once corn is cool, slice off the cob.  

In a large bowl, mix together vinegar, sugar, oil, salt and pepper.  

Add in corn, sliced tomatoes, mozzarella and basil.

Toss until coated; adjust seasonings as needed.

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  • 6 ears of corn, grilled and shaved off the cob
  • 4 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 pint grape tomatoes, halved
  • ½ pound fresh mozzarella pearls
  • About 1 tablespoon olive oil
  • Fresh basil, chiffonade
  • Salt and pepper, to taste
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