Peach Caprese with Charred Corn

Serves 4 · 15 min prep · 10 min cook

Ingredients

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

Instructions

1. 1Heat a cast-iron skillet or grill pan over medium-high until very hot, about 3 minutes. Husk the corn and place the ears in the dry hot pan.
2. 2Char the corn, turning every couple of minutes, until kernels blister and blacken in spots, 8 to 10 minutes total. Transfer to a board, cool briefly, then cut the kernels off the cobs.
3. 3While the corn cools, slice the peaches into generous wedges. If using a mozzarella log, cut into thick rounds; if using small balls, drain and pat dry.
4. 4Arrange a loose bed of baby greens on a large platter or four lunch plates. Nestle alternating slices of peach and mozzarella in a casual row or circle over the greens.
5. 5Scatter the warm charred corn kernels generously over and the peaches and cheese so every bite gets some sweetness and smoke.
6. 6Tuck whole basil leaves between the fruit and cheese. Drizzle everything with olive oil, then zigzag balsamic glaze across the plate.
7. 7Finish with flaky sea salt, cracked black pepper, and lemon zest. Serve immediately while the corn still has a little warmth against the cool mozzarella.