Caprese Corn Salad

Lynnda Cloutier


Another good idea for a summer side dish.

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4 cups
15 Min
Stove Top


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


1Blanch ears of corn for 3 minutes in boiling water; drain. When cool enough to handle, cut kernels away from cob; set aside

2Mix tomatoes, mozzarella, basil and corn in large bowl. Whisk vinegar, oil, sugar, salt and pepper together; toss with salad. Serve at room temperature or chill til ready to serve. Makes 4 cups.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian