Caprese corn salad

Lynnda Cloutier


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

★★★★★ 1 vote


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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

How to Make Caprese corn salad


  • 1Boil ears of corn for three minutes in boiling water. Drain. When cool enough to handle, cut kernels away from cob. Set aside.
  • 2Mix 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

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About Caprese corn salad

Course/Dish: Vegetables, Cakes

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