July: Grilled Corn Salad Caprese Style

Pin It
Print Friendly, PDF & Email

Grill Corn Salad Caprese Finish

Buon giorno!

“Knee high by the fourth of July!” I grew up hearing those words every July 4th that I can remember, recited by my father, Attilio. He was referring to the benchmark in height of what successful sweet corn should be by the time this patriotic holiday arrived. We did not grow corn, but that did not deter him from his yearly pronouncement.  Ever after, I have not enjoyed summer corn without thinking of his reminder to us about the corn crop.

This year, I remembered again as I prepared our 4th of July corn in a different way in a GRILLED CORN SALAD CAPRESE STYLE. If you like “fresh”, you’ll love this dish, as it is full of fresh ingredients. If your corn is truly sweet, the dish will satisfy every sweet tooth at your Italian table. Grilling the corn actually brings out the natural sugar in the corn – much more so than the old boil or steam method. So – your flavor level is increased even more by preparing it this way.

I like to grill the corn the day before, making the salad prep an easy slide on the day you plan to serve your dish. More good news… it is a great side for almost any meal but an exceptional choice for grilled meats or fish. You might think about doubling this as it disappears very quickly!


Serves: 4

Prep: 40 minutes


5 Ears Sweet Corn

Olive Oil

Salt and pepper

1 Medium Cucumber

1 C. Chopped Sweet grape or cherry tomatoes

3 Tbsp. Coarsely chopped fresh Basil

1 1/2 C. Cubed Fresh Mozzarella Cheese (about 8 oz)


3/4 C. Olive Oil

1/4 C. Red Wine Vinegar

1 Tsp. Kosher Salt

1/4 Tsp. Coarse Ground Black Pepper

1/2 Tsp. Dijon Mustard

1/2 Tsp. Dried Oregano

Pinch Red Pepper Flakes

1/2 Tsp. Sugar

Reserve Capers for garnish


Generously rub or brush ears of corn with olive oil. Then sprinkle on salt and pepper hitting all sides

Grill the corn til tender on a hot grill. Some char is good. It adds color and flavor. You can do this a day ahead.

Grilled Corn 1

When corn is done and cool, stand each ear up on a board or plate and cut off the corn kernels with a sharp knife going all the way around until all of the kernels are off the cob. Discard the cobs.

When ready to prepare the salad, chop your cucumber, tomatoes, basil, and mozzarella – Then place all in a bowl.

Grilled Corn Salad 2

Add your corn kernels and mix all.


Combine all dressing ingredients in a bowl and whisk well. Dress your salad with as much dressing as you like. If you have extra dressing, save it to add if after refrigerating, your salad needs re-seasoning or use it on a tossed salad.

Check for seasoning if the salad sits in refrigerator.

Add capers for garnish.

Enjoy this GRILLED CORN SALAD CAPRESE STYLE all summer long!


Comments are welcome in the “Speak Your Mind Area” beneath this post online.



Subscribe to my free blog


Follow Me on Pinterest