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Peach, Corn & Buffalo Mozzarella Salad

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Peach and Corn Salad

Peach and Corn Salad

S. Wongkaew

Nothing speaks more of summer than juicy, ripe peaches. When peach season arrives I try to eat them as much as possible.

One of my favorite ways to enjoy peaches is in this peach, corn and buffalo mozzarella salad. The simple, summery salad is tossed with fresh basil, mint, extra virgin olive oil and balsamic vinegar.

Buffalo mozzarella cheese can be found at most Italian delis or gourmet food shops. Buffalo mozzarella can be substituted with a soft, mild tasting cheese.


  • 2 ripe peaches, washed
  • 2 cobs of sweet corn
  • 1 large ball of buffalo mozzarella, sliced
  • 1/2 cup of basil leaves
  • 1/4 cup of mint leaves
  • Balsamic vinegar for drizzling
  • Balsamic vinegar for drizzling
  • Vegetable oil for barbecue/grill
  • Sea salt for seasoning


  1. Break the corn cobs in half and place in a pot of cold water. Bring to the boil. Once the water is at a rolling boil, cook the corn for 7 minutes. Remove from water and pat dry.
  2. Heat up the barbecue or a grill plate. Brush with a little vegetable oil.
  3. Brush corn cobs with a little oil and then sprinkle on some sea salt. Place corn cobs on the barbecue or grill and cook, turning frequently. Brown kernels slightly but don't burn them.
  4. Once you've cooked the corn, slice off the kernels into a bowl and set aside. Discard the cobs.
  5. Slice the peaches and place in a large mixing bowl. Add the corn kernels, buffalo mozzarella and torn basil leaves. Sprinkle on some salt. Drizzle on a little extra virgin olive oil and balsamic vinegar.
  6. Toss the ingredients gently just once or twice. Divide into two serving bowls and serve immediately.
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