Caprese Corn Salad
Sweet summer corn paired with tomatoes, fresh herbs, creamy mozzarella, and a tangy vinaigrette is sure to be a hit! This twist on the classic caprese salad takes advantage of garden fresh veggies and makes for a creative side dish.
Ingredients
- 3 c. fresh sweet corn kernels
- 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
- Chopped fresh basil and oregano for garnishing
Instructions
- Remove corn from cobs and add to a large bowl.
- Mix in remaining ingredients and stir until well combined. Everything should be coated in the dressing.
- Garnish with additional basil and fresh oregano, if desired. Salad may be served chilled or at room temperature.
Notes
Since the corn is sweet, it will stand up to the tangy red or white wine vinegar. If you prefer a milder flavor, white balsamic vinegar may be substituted.
If you expect to have leftovers, refrain from adding the basil all at once, as it will blacken as it sits in the refrigerator. Instead, add it to servings individually at the table.
Nutrition Facts
Caprese Corn Salad
Amount per Serving
Calories
278
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
14
mg
5
%
Sodium
40
mg
2
%
Potassium
501
mg
14
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
13
g
26
%
Vitamin A
1751
IU
35
%
Vitamin C
28
mg
34
%
Calcium
202
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.