Caprese corn salad

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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


  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

Printable Recipe Card

About Caprese corn salad

Course/Dish: Vegetables Cakes

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