Corn, tomatoes & mozarella plate with a maple and balsamic reduction
My mother came over for supper the other night, and she brought 6 corn on the cob. 6! I was aghast. I mean, 6 corns, it’s what I usually eat alone!
“I don’t want there to be leftovers that I’ll end up throwing out.” She said.
My jaw dropped, again!
After I got over myself, I decided I just had to come up with some recipes that would help us all use our left over corn on the cob. And I’m going to go post it on my Facebook wall. Haha !
Gentle reminder: there are never to many corn on the cobs!
Here’s a refreshing brunch plate idea, that could also work for appetizers, lunch or a sidedish. I wanted to use tomatoes since they’re at their best of the season right now.
It’s good enough to eat for dessert!
Photo Credit: Dana Dorobantu
Accessory Credit (plate) : Gaïa
- Prep time10 mins
- Cook time5 mins
- Timeout10 mins
- FreezingFreezes well
- 1 cup of cooked corn
- 2 tablespoons of pesto, homemade or store-bought
- 3 – 4 fresh tomatoes, sliced
- 250 g of Mozzarina or Mozzarella di bufala cheese, sliced in 0.5 cm thick slices
- Sea Salt & pepper, as preferred
For the balsamic reduction
- 1/4 cup of balsamic vinegar
- 2 tablespoons of maple syrup
- Combine all the balsamic reduction ingredients in a pot then bring to a boil and cook for 5 minutes to reduce the liquid by 3/4. Pour into a small bowl, then let cool on the counter.
- Mix the corn and pesto in a bowl then set aside.
- Lay the tomato slices onto a serving plate alongside the cheese. Top with the corn mix, then drizzle with the balsamic reduction.
- Season as preferred, then serve.
Tips & tricks
Cannot be frozen. To be eaten on the spot.