Caprese Corn Salad Recipe

Name: Caprese Corn Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 5 to 6 ears of sweet corn (still in husks, do not shuck); 1/4 cup extra virgin olive oil; 3 tablespoons sherry vinegar or white wine vinegar; Freshly ground black pepper; 1 1/2 teaspoons kosher salt; 1/2 teaspoon sugar (optional); 3 cups roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes; 1/2 cup sliced scallions, including light green parts; 8 ounces fresh mozzarella, cut into 1/4-inch cubes; 1/2 cup to 1 cup of fresh basil leaves, thinly sliced

Why Make This

It's a delicious, unexpected twist on the classic Caprese.
You can use grilled, boiled, or raw corn, your choice.
It is a perfect side for any summer meal.

If salads could talk, this corn, tomato, basil, and mozzarella salad would yell, "SUMMER!"

It's what happens when you have a ton of grilled corn leftover from last weekend's barbecue, and ripe tomatoes in the garden beckoning, "Eat me..."

Not to mention the one basil plant that just keeps growing like a hydra. Snip one stem off and two grow in its place!

This is a classic Caprese salad with tomato, basil, and mozz that you toss with grilled corn.

We got the idea from a recipe on the Food Network. They use fresh, raw corn for their salad. I love the taste of grilled corn, so we used that instead. I've seen similar recipes that boil the corn first. Your preference. If you use raw corn, get the freshest corn you can.

More Delicious Dishes With Corn

Caprese Corn Salad

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 6 to 8 servings

Many recipes I've found online for corn and tomato salad just use raw corn, freshly shucked and the kernels scraped off. I prefer it with grilled corn, but if you have particularly fresh corn that tastes great raw, feel free to use it here.

Neither tomatoes nor basil do well refrigerated, so this salad is best made fresh and eaten immediately.

Cook Mode (Keep screen awake)

5 to 6 ears of sweet corn (still in husks, do not shuck)
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar or white wine vinegar
Freshly ground black pepper, to taste
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar (optional)
3 cups roughly chopped, seeded tomatoes, or halved cherry or Sungold tomatoes
1/2 cup sliced scallions, including light green parts
8 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup to 1 cup fresh basil leaves, thinly sliced

Grill the corn:

Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh.

If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn.

Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk.

To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan; do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.
Make the dressing:

In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.
Combine the corn, tomatoes, scallions, cheese, and dressing:

In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.
Add the basil:

Right before serving, stir in the freshly sliced basil.

Nutrition Facts (per serving)
192	Calories
13g	Fat
14g	Carbs
8g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	192
% Daily Value*
Total Fat 13g	16%
Saturated Fat 4g	20%
Cholesterol 18mg	6%
Sodium 386mg	17%
Total Carbohydrate 14g	5%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 8g
Vitamin C 13mg	63%
Calcium 133mg	10%
Iron 1mg	4%
Potassium 300mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.