1 1/2TbspPompeian Smooth Extra Virgin Olive OilDivided
1/8CupFresh Chopped Cilantro
1TspGarlic Salt or to Taste
Fresh Shredded Mozzarella
Begin by combining 1/2 Tbsp Olive Oil with the 1 Tsp of Garlic Salt, then brush on each ear of corn. Wrap the corn in the foil and cook on the grill or in a skillet for about 5 minutes on each side until lightly roasted.
Once the corn is done, cut it off the cob and add to a medium sized bowl.
In a small skillet spray with non-stick cooking spray and add another 1/2 Tbsp Olive Oil. Then, add in the onion and let this cook for about 5 minutes until soft.
Add the cooked onion in the bowl with the corn.
Mix in the tomatoes, cilantro, and garlic.
Add in garlic salt to taste.
Top with fresh Mozzarella.
Chill for at least 2 hours in the fridge and serve.