Peach Caprese with Charred Corn

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 22g carbs
• 20g fat
• 4g fiber

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Ingredients

• 3 ripe peaches
• 2 fresh corn ears
• 8 oz fresh mozzarella balls (ciliegine or sliced log)
• 1 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 2 cups baby greens or arugula

Instructions

1. 1Heat a cast-iron skillet or grill pan over medium-high until very hot, about 2 minutes. Husk the corn and place the ears directly in the dry pan.
2. 2Char the corn, turning every couple of minutes, until kernels are blistered and fragrant in spots, 8 to 10 minutes total. Transfer to a board and let cool slightly.
3. 3While the corn cools, slice the peaches into generous wedges. Drain the mozzarella and pat dry; if using a log, cut into thick rounds.
4. 4Stand the cooled corn upright and slice kernels off in large strips so some stay in clusters for texture.
5. 5Arrange a bed of baby greens on a platter or four lunch plates. Nestle peach wedges and mozzarella pieces in an alternating pattern over the greens.
6. 6Scatter the charred corn kernels generously over and the peaches and cheese. Tear basil leaves over the top so every bite gets herb fragrance.
7. 7Drizzle olive oil evenly, then zigzag balsamic glaze across the plate. Finish with flaky salt, cracked black pepper, and lemon zest.
8. 8Serve right away at cool room temperature so the mozzarella stays creamy and the peaches juicy—ideal for a bright desk lunch or patio midday plate.