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Caprese Corn Salad
Caprese Corn Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Corn and tomato salad with basil, mozzarella, scallions, and tangy vinaigrette.
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
Instructions:
  • Grill the corn: Prepare the grill for high, direct heat. Place the corn cobs in their husks on the grill. Grill for 15 minutes, turning occasionally until the husks are charred. Let the corn cool, then husk and remove silk. Stand the shucked cob upright in a dish, use a knife to slice off the kernels. For frozen corn, heat a cast iron pan on high, add frozen corn, brown one side, stir, and brown further before cooling.
  • Prepare the dressing by blending olive oil, vinegar, salt, and freshly ground black pepper in a small bowl. Only include sugar after tasting the sweetness of your corn or tomatoes, adding it gradually as needed.
  • Combine the corn, tomatoes, scallions, Mozzarella, and dressing in a large bowl. Season to taste and allow to sit for 10 minutes before serving.
  • Sprinkle in the freshly sliced basil just before serving.

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