caprese corn salad
Another good idea for a summer side dish.
►
yield
4 cups
prep time
15 Min
method
Stove Top
Ingredients For caprese corn salad
-
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
How To Make caprese corn salad
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT