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:
- Salt and freshly ground black pepper, to taste
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
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
