Grilled Corn Salad with Mozzarella, Bell Peppers and Cherry Tomatoes

Ingredients

• 2 ears of corn, husked
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup diced bell peppers
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar

Directions

1. Preheat your grill to medium-high heat.
2. Brush the corn with the olive oil and season with the salt and pepper. Grill the corn for 4-5 minutes, turning occasionally, until lightly charred.
3. Transfer the grilled corn to a cutting board and let cool slightly. Use a sharp knife to remove the kernels from the cob.
4. In a large bowl, combine the grilled corn, bell peppers, cherry tomatoes, mozzarella, parsley, lemon juice and balsamic vinegar. Toss to combine.
5. Serve the salad at room temperature or chilled.

Interesting Facts

• Corn is native to the Americas and was one of the main crops of the ancient Aztecs and Incas.
• Mozzarella is an Italian cheese made from cow's milk.
• Parsley is a popular herb used in many dishes around the world.
• Lemon juice is a great way to add flavor to salads without adding fat.
• Balsamic vinegar is a type of vinegar made from grapes that originated in Italy.