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If you are craving a salad that bursts with vibrant colors, fresh summer flavors, and satisfying textures, this Tomato, Mozzarella and Grilled Corn Salad Recipe is exactly what you need. This delightful combination of juicy tomatoes, creamy mozzarella, and the smoky sweetness of grilled corn comes together with a zesty cilantro-lime dressing that dances on your palate. Perfect for warm days or as a charming side at dinner parties, this salad feels like a celebration in every bite.
Ingredients You’ll Need
The beauty of this Tomato, Mozzarella and Grilled Corn Salad Recipe is how it relies on a handful of fresh, simple ingredients that each play a crucial role. From the creamy mozzarella adding richness to the sweet grilled corn lending a slight crunch and smokiness, every component contributes to an inviting harmony of flavors and textures.
- Fresh cilantro (1 ½ cups packed): Brings bright, herbaceous notes that lighten up the salad. Freshness here is key!
- Olive oil (½ cup plus 5 teaspoons): Adds a luscious mouthfeel and helps to marry all the ingredients beautifully.
- Fresh lime juice (2 tablespoons): Gives that perfect zing, balancing the creaminess and sweetness.
- Kosher salt: Enhances the natural flavors without overpowering them.
- Large ears of corn (5, husks and silks removed): The star of the salad, grilled to add a wonderful smoky depth.
- Grape or cherry tomatoes (1 ½ pounds): Their juicy burst and natural acidity bring freshness and a pop of color.
- Fresh mozzarella (1 pound): Creamy and mild, it softens the sharp and sweet notes.
- Large avocados (2, diced): Adds buttery creaminess and a subtle nutty flavor to round things out.
How to Make Tomato, Mozzarella and Grilled Corn Salad Recipe
Step 1: Prepare the Dressing
Start by blending the fresh cilantro, olive oil, fresh lime juice, and kosher salt into a smooth dressing. This cilantro-lime dressing brings brightness and a slight tang that perfectly complements the creaminess of mozzarella and the smoky corn. Be sure to taste and adjust the salt as needed to bring out all the flavors.
Step 2: Grill the Corn
Preheat your grill to medium heat. Brush the ears of corn lightly with olive oil to prevent sticking and to help with caramelization. Grill the corn until it has those lovely char marks and a delicious smoky aroma, usually about 10 to 15 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob—these juicy little bites are what will make this salad sing.
Step 3: Combine the Salad Ingredients
In a large bowl, gently mix the grilled corn kernels, halved or quartered tomatoes, diced fresh mozzarella, and creamy diced avocado. The contrast of textures is incredible here—the crunch of corn, the pop of tomatoes, and the softness of mozzarella and avocado all playing together.
Step 4: Dress and Toss
Drizzle enough of the cilantro-lime dressing over the salad to lightly coat all the ingredients. Toss carefully to avoid breaking up the fresh mozzarella and avocado too much. You may have some dressing left over, which is great for drizzling on grilled meats or vegetables later! Serve immediately for the freshest taste or chill for a few hours so the flavors can meld beautifully.
How to Serve Tomato, Mozzarella and Grilled Corn Salad Recipe
Garnishes
To elevate this salad, sprinkle some freshly cracked black pepper and a few whole cilantro leaves on top right before serving. For a little extra sparkle, a squeeze of lime or a pinch of chili flakes can add a subtle kick that wakes up the palate.
Side Dishes
This salad is incredibly versatile and pairs wonderfully with grilled chicken, fish, or even as a refreshing side to a smoky barbecue feast. It’s also a fantastic vegetarian accompaniment to grain bowls or served alongside hearty sandwiches for a light lunch.
Creative Ways to Present
If you want to impress guests, consider serving this Tomato, Mozzarella and Grilled Corn Salad Recipe in hollowed-out tomatoes or small mason jars for individual portions. Layering the salad on a platter with edible flowers and fresh herbs not only looks stunning but makes for a memorable presentation at any gathering.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the refrigerator for up to 8 hours, though it’s best enjoyed fresh. Store it in an airtight container to maintain the texture and keep the avocado from browning too quickly.
Freezing
Because of the fresh ingredients like tomatoes and avocado, freezing this salad is not recommended. The textures would suffer and become mushy upon thawing.
Reheating
This Tomato, Mozzarella and Grilled Corn Salad Recipe is best served cold or at room temperature. Reheating will diminish the freshness and creamy texture, so enjoy it straight from the fridge or after resting a bit at room temperature.
FAQs
Can I use frozen corn instead of fresh for this salad?
While fresh corn gives the best flavor and texture, you can use frozen corn—just make sure to thaw thoroughly and dry it well before grilling or sautéing to avoid excess moisture.
Is there a substitute for fresh mozzarella in this recipe?
If fresh mozzarella is hard to find, try burrata or a good-quality bocconcini. Both have similar creamy textures that will blend nicely with the other ingredients.
How do I prevent the avocado from browning?
Tossing the avocado with lime juice helps to slow down oxidation. Also, consuming the salad soon after preparation or keeping it chilled will keep the avocado looking fresh.
Can this recipe be made vegan?
Absolutely! Simply replace the fresh mozzarella with a vegan cheese alternative or add extra avocado for creaminess while keeping all other ingredients the same.
What can I do if I don’t have a grill?
No grill? No problem. You can cook the corn kernels in a hot skillet or broil the corn in your oven to get a similar charred flavor that’s essential to this salad.
Final Thoughts
This Tomato, Mozzarella and Grilled Corn Salad Recipe is one of those dishes that feels both special and effortless, perfect for sharing with friends and family anytime summer flavors call out to you. The combination of fresh ingredients and that irresistible grilled corn flavor will have you coming back to it again and again. Give it a try and watch how quickly it becomes a welcomed favorite at your table!
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Print
Tomato, Mozzarella and Grilled Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and fresh Tomato, Mozzarella, and Grilled Corn Salad featuring a zesty cilantro-lime dressing. This salad combines the sweetness of grilled corn with juicy tomatoes, creamy mozzarella, and ripe avocados for a perfect summer dish that’s easy to prepare and full of bright flavors.
Ingredients
Dressing
- 1 ½ cups packed fresh cilantro
- ½ cup olive oil
- 2 tablespoons fresh lime juice
- Kosher salt, up to 2 teaspoons
Salad
- 5 teaspoons olive oil (for grilling corn)
- 5 large ears of corn, silks and husks removed
- 1 ½ pounds grape or cherry tomatoes, halved or quartered depending on size
- 1 pound fresh mozzarella, diced
- 2 large avocados, diced
Instructions
- Prepare the Dressing: Combine cilantro, olive oil, lime juice, and kosher salt in a blender. Blend until the dressing is smooth and salt is fully incorporated. Refrigerate the dressing until it’s time to use.
- Grill the Corn: Preheat your grill to medium heat. Coat each ear of corn with olive oil to prevent sticking and help charring. Grill the corn until it reaches your desired doneness, turning occasionally to get even grill marks and a slightly smoky flavor.
- Cut the Corn Kernels: Once the corn has cooled enough to handle, carefully cut the kernels off the cobs using a sharp knife. Set the kernels aside in a large bowl.
- Assemble the Salad: Add the halved or quartered tomatoes, diced mozzarella, and diced avocado to the bowl with the corn kernels. Drizzle enough dressing over the ingredients to coat them evenly.
- Toss and Serve: Gently stir the salad so that all components are well coated with the dressing. Serve the salad immediately for best texture and freshness, or refrigerate for up to 8 hours for flavors to meld.
Notes
- Use fresh, ripe tomatoes and mozzarella for the best flavor contrast.
- Adjust the amount of salt in the dressing to taste, especially if your mozzarella is salty.
- This salad can be prepared a few hours ahead; keep the dressing separate until ready to serve to maintain freshness.
- For a vegan variation, substitute mozzarella with firm tofu or a plant-based cheese alternative.
- Grilling corn adds a delicious smoky element, but you can also roast it if a grill is unavailable.
