The weather is starting to cool.
And with that comes the end of summer produce. Tomatoes are sweeter, corn cobs are juicier and zucchini is absolutely everywhere.
The afternoons are still very warm and long, but unlike the last few weeks, it was actually pleasant to be preparing this salad whilst the late summer sun streamed through my kitchen window.
This salad is fresh, sweet, a little tangy, a little crunchy, and very decadent with roughly-torn pieces of buffalo mozzarella scattered across the top. As long as you’ve got fresh corn cobs that you can scorch on a griddle or a barbecue, you can enjoy it during any season.
Corn Salad with Buffalo Mozzarella
- 3 tablespoons extra virgin olive oil, plus a little extra to grill corn and drizzle
- 3 corn cobs (shucked)
- 2 Lebanese cucumbers (thinly sliced)
- 3 tablespoons pedro ximenez vinegar, or any other kind of sherry vinegar
- ½ cup coriander leaves (roughly chopped)
- 4 tablespoons natural yoghurt
- 2 tablespoons chopped almonds
- 4 pickled onions (thinly sliced)
- 2 buffalo mozzarella balls
- Heat the griddle or barbecue, rub a little oil over the corn cobs and grill for about 10 minutes, until the kernels have some colour.
- Once cool enough to handle, slice the kernels off the cobs and combine in a bowl with the cucumber.
- Mix the vinegar with the remaining oil and then pour over the corn and cucumber and toss well. Mix in the coriander, leaving a little to garnish, and season with salt and pepper.
- To serve, spoon a couple of dobs of yoghurt on each plate. Spoon on the corn and cucumber mix over the plate, then top with almonds and pickled onion. Break the mozzarella into a few pieces and add to the salad. Sprinkle the remaining herbs over and some more olive oil. Season with a little salt and cracked pepper.
Recipe by Frank Camorra as found on the Good Food website.