Caprese corn salad

Lynnda Cloutier


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

pinch tips: How to Shuck, Cook, and Cut Corn




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

Boil ears of corn for three minutes in boiling water. Drain. When cool enough to handle, cut kernels away from cob. Set aside.
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