For this light summer meal, I decided to combine some of my favorite flavors of summer in an unexpected way. For me, summer means tomatoes (It's, sadly, the only time of year they are any good), fresh herbs, and lots of yummy corn. So, it's not surprising that I eventually decided to add corn to a Caprese salad.
All you have to do here is is assemble a basic Caprese salad and then top it with toasted corn.
To assemble the salad, layer sliced Roma tomatoes, sliced fresh mozzarella, and fresh basil, and drizzle everything with some balsamic vinegar and some extra-virgin olive oil.
To toast the corn, slice off the kernels of one good-sized cob directly into a dry skillet (no oil, no nothing), and cook them over medium heat, stirring occasionally until they are browned in places and have a nice toasty flavor to them.
It's that easy.
And, yes, it's that good.