Caprese corn salad
By
Lynnda Cloutier
@eatygourmet
2
★★★★★ 1 vote5
Ingredients
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·two ears fresh sweet corn, husked, about 1 cup kernels
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·2 cups grape or cherry tomatoes, halved
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·1 cup fresh mozzarella, cubed
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·2 tablespoons fresh basil, chopped
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·2 tablespoons white wine vinegar
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·1 tablespoon olive oil
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·pinch of sugar
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·salt and pepper to taste
How to Make Caprese corn salad
- 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