Bursting with color, juicy sweetness, and fragrant basil, Fresh Corn and Tomato Caprese Salad is summertime in a bowl. This eye-catching salad puts a sunny twist on the Italian classic by tossing sweet corn kernels with ripe cherry tomatoes and creamy mozzarella, all finished with a drizzle of balsamic glaze. Whether you make it for lunch, a backyard party, or just to celebrate peak produce, you’ll love how fresh, vibrant, and unbelievably easy this salad is.

Fresh Corn and Tomato Caprese Salad Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Fresh Corn and Tomato Caprese Salad brings something special to the table: juicy tomatoes for freshness, corn for a pop of sweetness, mozzarella for creaminess, and basil for its unmistakable aroma. The simple, vibrant combination makes every forkful sing with summer flavor.

Fresh corn kernels: Use about 2 cups (from 3 ears) of the sweetest, juiciest corn you can find—raw for crunch, or lightly cooked or grilled for a smoky touch.
Cherry tomatoes: A pint of these beauties, halved, creates a juicy pop of color and sweetness; use heirlooms for extra flair.
Fresh mozzarella balls (ciliegine): Eight ounces of these tiny, creamy balls (cut in half) give the salad that classic Caprese richness; if you can’t find them, use larger balls cut into chunks.
Fresh basil leaves: A quarter cup, torn by hand, infuses every bite with a peppery, herbal aroma that just screams summer.
Extra virgin olive oil: Two tablespoons is plenty—choose a high-quality oil for its fruity, robust flavor.
Balsamic glaze: One tablespoon drizzled over the top adds tangy-sweet intensity and makes the salad look like it came from a restaurant.
Salt and freshly ground black pepper: A finishing sprinkle is all you need to make the flavors sing together.

How to Make Fresh Corn and Tomato Caprese Salad

Step 1: Prep the Corn

Start by getting your corn ready. If you’re using raw corn (which is deliciously crisp and summery), simply cut the kernels straight off the cobs. Fancy a smoky flavor? Give the corn a quick boil or toss it on the grill before slicing it off—just let it cool first.

Step 2: Halve the Tomatoes and Mozzarella

Slice your cherry tomatoes and ciliegine mozzarella balls in half. Cutting them lets their juices mingle and makes for better bites. If you only have large mozzarella, chop it into bite-sized pieces.

Step 3: Toss the Salad

In a roomy salad bowl, combine the corn, halved cherry tomatoes, and mozzarella. Add your torn basil leaves and gently toss everything together—you want each ingredient to shine but also pick up a bit of everyone else’s flavor.

Step 4: Dress and Season

Drizzle the fresh mixture with extra virgin olive oil, then sprinkle on salt and plenty of freshly ground black pepper. Give it a gentle toss, so everything gets a light, glossy coating.

Step 5: Finish with Balsamic Glaze

Right before serving, artfully drizzle your balsamic glaze over the top. It adds a punch of sweet acidity and a bold look that makes this Fresh Corn and Tomato Caprese Salad especially irresistible. Serve at room temperature or lightly chilled.

How to Serve Fresh Corn and Tomato Caprese Salad

Garnishes

For a little extra magic, finish with a few small basil leaves, a crack of black pepper, and an extra swirl of balsamic glaze right before bringing it to the table. A sprinkle of flaky sea salt or a grating of lemon zest takes this Fresh Corn and Tomato Caprese Salad over the top.

Side Dishes

Pair this salad with grilled chicken, fish, or your favorite plant-based dishes. It’s fabulous alongside garlic bread, a simple pasta, or as part of a summer picnic spread with other fresh salads and fruit.

Creative Ways to Present

Show off your Fresh Corn and Tomato Caprese Salad by layering the ingredients on a long platter for a dramatic effect or serve it in individual glasses for an appetizer at a party. You can even stuff the salad into lettuce cups or pile it onto a toasted baguette for a lively bruschetta.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer your Fresh Corn and Tomato Caprese Salad to an airtight container and refrigerate promptly. The colors hold up beautifully, and the flavors meld even more as it sits—just enjoy within two days for the best texture and taste.

Freezing

This salad doesn’t freeze well, as mozzarella and tomatoes don’t retain their best texture after freezing and thawing. To savor at peak deliciousness, it’s best made and enjoyed fresh!

Reheating

No need to reheat—this salad is meant to be enjoyed cold or at room temperature. If you’ve stored leftovers in the fridge, give them a few minutes on the counter before serving so the flavors and textures really shine.

FAQs

Can I use frozen or canned corn instead of fresh?

Fresh corn is always best for the crunch and sweetness, but if you’re in a pinch, well-drained canned or thawed frozen corn will still taste good. Just be sure to pat it dry and use a touch less salt since canned corn can be a bit salty.

Is there a replacement for balsamic glaze?

If you don’t have balsamic glaze, reduce regular balsamic vinegar by simmering it until thick, or simply drizzle on a little vinegar and a pinch of sugar for that classic tangy-sweet finish.

How can I make this salad vegan?

To make a vegan version, swap out the mozzarella for your favorite plant-based cheese or even creamy avocado chunks. The rest of the ingredients are naturally vegan and just as flavorful.

What’s the best way to cut kernels from fresh corn cobs?

Stand the cob upright on a cutting board, hold it steady, and carefully slice downward with a sharp knife to remove the kernels. To avoid a mess, try placing the cob in the center of a large bowl while you cut—the kernels will fall right in.

Can I make Fresh Corn and Tomato Caprese Salad ahead of time?

Absolutely! Combine everything except the basil and balsamic glaze up to a day in advance and refrigerate. Right before serving, toss in the basil for maximum freshness and finish with the balsamic glaze.

Final Thoughts

Few dishes capture the joy of summer quite like Fresh Corn and Tomato Caprese Salad. It’s vivid, quick to make, and packed with flavor—perfect for brightening your meal and bringing everyone to the table. If you’ve never tried this irresistible combination, now’s the time. Grab some fresh corn and get tossing!

Fresh Corn and Tomato Caprese Salad Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This Fresh Corn and Tomato Caprese Salad is a delightful twist on the classic caprese, featuring sweet corn, juicy cherry tomatoes, and creamy mozzarella, all tossed in a flavorful basil-infused dressing. A perfect dish for summer gatherings or as a light and refreshing side.

Ingredients

Corn:

2 cups fresh corn kernels (from about 3 ears of corn), cooked or raw

Tomatoes:

1 pint cherry tomatoes, halved

Mozzarella:

8 oz fresh mozzarella balls (ciliegine), halved

Basil:

¼ cup fresh basil leaves, torn

Dressing:

2 tablespoons extra virgin olive oil; 1 tablespoon balsamic glaze

Seasoning:

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Instructions

Combine Ingredients: In a large bowl, mix the corn, cherry tomatoes, and mozzarella balls. Add torn basil leaves and gently toss.
Add Dressing: Drizzle with olive oil, season with salt and pepper. Drizzle balsamic glaze just before serving.
Serve: Enjoy chilled or at room temperature.

Notes

If using raw corn, ensure it’s fresh and sweet. Boil briefly or grill for extra flavor.
Substitute large mozzarella balls cut into chunks if ciliegine is unavailable.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian-American