Caprese Corn Salad

1
Lynnda Cloutier

By
@eatygourmet

Another good idea for a summer side dish.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 cups
Prep:
15 Min
Method:
Stove Top

Ingredients

  • ·
    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

Step-by-Step

  1. Blanch ears of corn for 3 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 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.

Printable Recipe Card

About Caprese Corn Salad

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



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