Grilled Corn & Pesto Salad with Mozzarella and Tomatoes
Grilled Corn & Pesto Salad with Mozzarella and Tomatoes
This vibrant summer salad features sweet, grilled corn on the cob topped with zesty pesto, juicy cherry tomatoes, and creamy mozzarella balls. Enhanced by O’Callaghan’s Spiced Rub The Spicy, this dish is a perfect side for your summer BBQ, delivering a delightful flavor explosion in every bite!
- Author
- Blaze O'Callaghan
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 1
- Cuisine
American
Ingredients
- 2 fresh corn cobs, husked and cleaned
- 1 tbsp O’Callaghan’s Spiced Rub The Spicy
- 1/2 cup pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls, drained and halved
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat your grill or grill pan over medium-high heat.
- Husk and clean the fresh corn cobs, removing all silk and leaves. Brush the corn cobs lightly with olive oil and sprinkle evenly with O’Callaghan’s Spiced Rub The Spicy, making sure to coat all sides.
- Place the corn cobs on the grill. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred, which adds a delightful smoky flavor. You'll know it's ready when the corn is bright yellow and fragrant.
- Once grilled, remove the corn from the grill and let it cool slightly. Then, using a sharp knife, carefully slice the kernels off the cob into a large mixing bowl.
- Add the halved cherry tomatoes and mozzarella balls to the bowl with the corn kernels.
- Drizzle the pesto over the corn, tomatoes, and mozzarella. Sprinkle with salt and black pepper to taste. Gently toss everything together until all the ingredients are well combined and coated with the pesto.
- Serve the salad immediately while the corn is still warm, or chill it in the refrigerator for 10 minutes for a refreshing cold salad. Enjoy your delicious grilled corn and pesto salad!