This is a super easy make ahead kinda of recipe. Come August the Corn in East Hampton is to die for and I try to use it as much as possible. This is a fun play on Corn and Mozzarella that would work as an entree for lunch of a side for Dinner with Grilled Meat or Chicken. Either way it’s simple and yummy!
12 ears of corn
2 poblano peppers
1 ball fresh mozzarella
1 bunch basil
1 cup grated parmesan cheese
1 cup pine nuts
1 cup extra virgin olive oil
zest of one lemon
Shuck and cut the kernels off of the cob. Dice poblanos peppers making sure to remove the seeds and membrane. Set aside. In a small food processor – or if your feeling brave a mortar and pestle- combine the basil leaves from the bunch, cheese, pine nuts, zest and olive oil and combine well. Taste for seasoning. Slice the Mozzarella Ball in half and slice each half into 1/4 inch slices. Set aside.
In a large skillet over medium high heat add a couple of tablespoons of olive oil and add peppers- season with a couple of pinches of salt. Cook for about 5 minutes until the peppers have softened. Add the corn. Season with 1/2 teaspoon of salt combine ingredients well and continue to cook for another couple of minutes.
Pour corn onto a large platter – top with mozzarella slices and drizzle the pesto on top according to your taste. Enjoy!