If salads could talk, this corn, tomato, basil, 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! It’s a classic caprese salad with tomato, basil, and Mozz, tossed with grilled corn.
We got the idea from this 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.
Caprese Corn Salad Recipe
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.
Ingredients
- 5 to 6 ears of sweet corn (still in husks, do not shuck)
- 1/4 cup olive oil
- 3 Tbsp 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
Read More: Caprese Corn Salad
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