Grilled Michigan Tomatoes with Corn Relish and Mozzarella Recipe

Summer is the season to find fresh heirloom tomatoes and delicious basil growing all over Michigan. If you’re looking for healthy, fresh ways to use your garden produce and herbs, look no further.

The recipe below, courtesy of Eurest, is sure to make a mouth-watering, delicious and nutritious grilled meal for your next barbecue.

Watch the video below to see how it’s done.

For more posts on Michigan produce and summertime recipes, you might want to check out:

Photo Credit: Mike Miller

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Serves: 8
Portion: 1/2 tomato


4 fresh Michigan heirloom tomatoes (cleaned, cored and wedged)

4 fresh Michigan corn on the cob (husks still attached)

1 diced red onion

1 cup fresh mozzarella

2 tbsp fresh basil

3 tbsp white balsamic vinegar

1 tbsp Fresh squeezed lemon juice

2 roasted garlic cloves (mashed into a paste)

1 tsp. honey

1 tbsp. minced shallot

1/2 cup olive oil

Grilled Michigan Heirloom Tomatoes with Corn Relish and Mozzarella

1. Roast corn in oven at 400 degrees for approximately one hour, until kernels are tender. When cool enough to handle, peel back husk and silk until completely clean. Cool completely. Cut kernels from cob, avoiding cutting too close to cob.
2. Meanwhile, make dressing by combining in a mixing bowl, with a whisk, the roasted garlic, honey, shallots, lemon juice and vinegar. Then slowly whisk in the olive oil.
3. Combine the corn kernels, mozzarella cheese, red onions and dressing. Season to taste with salt and pepper, then refrigerate. Add fresh basil when ready to serve.
4. Heat grill. Coat tomatoes lightly with olive oil, and season lightly with salt and pepper. Place tomato wedges on hot grill skin side down. Cook on high heat, turning occasionally, until tomatoes are lightly charred and somewhat tender. Add basil to corn salad. Place cooked tomatoes on serving dish or beds of greens, then spoon corn salad over tomatoes, including some of the vinaigrette.

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