Summer is here and we love all of the produce that this season brings us. You have recently seen the market full of berries, melons, corn, and so much more. Perhaps you have also been trying to come up with a fresh new summer recipe! This recipe is the perfect side dish, or even a light lunch. It takes only a few minutes to throw together and there are only a handful of ingredients, most of which you can purchase at Western Wake Farmers Market. The recipe below is a version from Lil’ Luna. I hope you like it!


3 tablespoons olive oil, divided
1 tablespoon fresh lime juice
1/4 teaspoon salt
3 ears of corn (use a knife to remove the kernels from the cob) from Kalawi Farms
2 cups cherry tomatoes, halved from Redbud Farm, Certified Organic
2 tablespoons fresh basil from In Good Heart Farm
1/3 cup cubed mozzarella cheese from Hillsborough Cheese Company
Salt & Pepper


1. Whisk together two tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
2. Cook corn in a skillet with remaining oil until tender
3. Pour corn into a large bowl, cool slightly and add tomatoes and basil. Refrigerate until ready to serve
4. Right before serving, season with salt, pepper and add the mozzarella.


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