Caprese corn salad

Lynnda Cloutier

By
@eatygourmet

This is a nice and easy summer addition to your barbecue.From Cuisine at Home, I think


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Ingredients

two ears fresh sweet corn, husked, about 1 cup kernels
2 cups grape or cherry tomatoes, halved
1 cup fresh mozzarella, cubed
2 tablespoons fresh basil, chopped
2 tablespoons white wine vinegar
1 tablespoon olive oil
pinch of sugar
salt and pepper to taste

Directions Step-By-Step

1
Boil ears of corn for three minutes in boiling water. Drain. When cool enough to handle, cut kernels away from cob. Set aside.
2
Mix tomatoes, mozzarella, basil, and corn in a large bowl.
Whisk vinegar, oil, sugar, salt and pepper together. Toss with salad. Serve at room temperature or chill until ready to serve. Makes 4 cups

About this Recipe

Course/Dish: Vegetables, Cakes