Try a new twist on the classic caprese salad with this quick and easy recipe. Fresh, sweet corn pairs with cherry tomatoes, creamy mozzarella, and fresh basil in a light vinaigrette. It comes together in minutes and bursts with flavor!
The key to the best flavor is in using the freshest ingredients. Just-picked corn, tomatoes, and basil make a huge difference. If you’re lucky enough to have these growing in your own garden, you are already ahead of the game. Otherwise, try finding a local farm, farmer’s market, or co-op. If those aren’t available, head to the grocery store.
We grow tomatoes and basil, but leave the corn to the local pros, as our soil does not serve the corn crop very well. We also throw in some fresh oregano from our abundant supply, and sometimes add arugula for that peppery flavor. Feel free to experiment with your favorite greens and herbs – whatever suits your taste buds.
As the corn in the dish is sweet, it goes well with grilled meats and fish. We love it with barbequed ribs and grilled steak and shrimp, but honestly, it goes well with just about anything. We like to serve it with grilled chicken for a light lunch, or alongside our favorite potato salad for a couple of side dish options.
Give it a try at your next outdoor event, pot luck, or whenever you want to change up your standard salad routine.
Caprese Corn Salad
Ingredients
- 3 c. fresh sweet corn kernels or 3 cups frozen corn kernels, defrosted
- 2 c. halved grape or cherry tomatoes
- 1 c. small mozzarella balls halved
- 1/2 c. sliced basil
- 3 tbsp. red or white wine vinegar
- 2 tbsp. extra-virgin olive oil
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Arugula optional
- Chopped fresh basil and oregano for garnishing
Instructions
- Remove corn from cobs, if using fresh corn, and add to a large bowl.
- Add the mozzarella balls, tomatoes, and basil and set aside.
- In a separate bowl or measuring cup, combine the vinegar, oil, Italian seasoning, and salt and pepper to taste. Whisk till well incorporated. (You can also add the ingredients to a canning jar with a lid and shake vigorously to combine them.)
- Pour a little dressing over the corn, mozzarella, tomatoes, and basil in the bowl. Give everything a toss so the dressing coats the ingredients evenly.
- For individual servings, add a handful of arugula to a salad plate and top with some of the caprese corn mixture. Pour on additional dressing, and garnish with additional basil and fresh oregano, if desired.