Recipes

Shuck corn and cut the kernels off the cob. In a large skillet, over medium heat add 2 Tbsp olive oil and 2 Tbsp butter. Add corn kernels and cook 4-5 minutes (In late summer the corn should be so tender it hardly needs to be cooked). Remove corn from heat and set aside to cool. Mix the diced tomatoes with about ¼ -1/2 cup olive oil and the balsamic. Season with salt and pepper to taste and let rest at room temp while you prepare the rest of the dish. Slice the mozzarella into medium thick slices (about 2 slices per piece of bread). Brush the bread on both sides generously with olive oil and season them lightly with salt and pepper. Place bread on a medium-hot grill. After about 2 minutes, the bread should develop nice grill marks. Flip bread and lay 2 slices of cheese on each piece of bread. Close the lid of the grill for about another minute or until cheese melts. Place bread on a serving platter. Mix the now cooled corn into the tomato relish and top each slice of bread with 1-2 Tbsp arugula pesto and the marinated tomatoes and corn, making sure to pour the juice on as well. Serve immediately.