This farm fresh, vibrant, healthy and simple Fresh Corn Caprese Salad is sure to be one of your favorite salads this summer! It combines juicy tomatoes, fresh green basil, crunchy corn on the cob and bite-sized mozzarella.
~Fresh Corn Caprese Salad~
Today’s new recipe is a twist on Caprese Salad with the additional of fresh corn. It gives the salad a sweet taste and sure looks pretty with all the other ingredients. I really can’t get enough of this!
I’m all about simple salads when it comes to summer. I especially love tomatoes in about anything this time of year. Winter tomatoes just don’t cut it in my book as they never have that fresh taste we can get now!
All it takes is a few ingredients to make this colorful and healthy summer salad that will keep everyone asking for more
By taking a trip to your local farmer’s market, you can get most of what you need for this summer salad.
What ingredients will you need for this salad?
- Cherry Tomatoes – any variety or color
- Fresh Sweet Corn
- Fresh Basil
- Fresh Mozzarella Cheese (I used the the size called ciliegine but any kind will do just be sure to use fresh)
- Sea Salt
- Freshly Ground Pepper
- Good Quality Olive Oil
- White Wine or Champagne Vinegar
How do you make the salad?
The first thing to do is blanch the corn in boiling water for 3 minutes then immediately place corn in a ice bath. This method will stop the cooking and keep the corn crispy and vibrant. Once it is cool, cut the kernals off the cob.
Depending on the size, the tomatoes can be cut in half or quarters. There is no need to drain them as the smaller tomatoes aren’t too watery. Place the tomatoes in a bowl along with the fresh mozzarella cheese.
Next up is the basil. I use a method called Chiffonade to cut the leaves. To do this, stack your leaves on top of each other and roll them up lengthwise, then use a sharp knife to cut thin ribbons.
When your salad is assembled in a bowl, sprinkle with salt and pepper then drizzle with the olive oil and white vinegar. I usually drizzle them each separately since the oil and vinegar doesn’t mix well.
What is Caprese salad?
Caprese salad is thought to have originated from the Isle of Capri in Italy and called Insalata Caprese, meaning salad of Capri. It is typically sliced tomatoes, cheese and topped with fresh basil, olive oil and salt.
How long will the salad last?
The fresh corn caprese salad is best served when made but it will keep in the refrigerator for about 2 days. It can get a bit watery when it sits this long though so be sure to drain it a bit before serving again.
- 2 cups cherry tomatoes, halved
- 1 cup fresh corn
- 1 cup fresh mozzarella balls
- 10 fresh basil leaves
- 1 tablespoon olive oil (or more to taste)
- 1 tablespoon white wine vinegar (or more to taste)
- Bring a pot of water to boil then add corn on the cob
- Boil for 3 minutes and then immediately place in an ice bath
- Cut corn off cob when cool
- Combine the corn, tomatoes, mozzarella cheese and basil
- Sprinkle with salt and pepper
- Drizzle with olive oil and vinegar
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 440mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 13g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.