Corn Caprese Salad

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This light and refreshing salad is the perfect accompaniment for almost any summer meal. The corn kernels add a pop of sweetness and crunch to a traditional caprese salad.


Corn Caprese Salad

  • 2 ears fresh corn, steamed, husked, and kernels removed from the cob
  • 2 cups grape tomatoes, quartered lengthwise
  • ½ pound fresh mozzarella, cut in ¼ inch cubes
  • 3 tablespoons red onion, finely chopped
  • 3 tablespoons fresh basil, sliced very thinly
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste


  1. Combine the corn, tomatoes, mozzarella, onion and basil in a large bowl. Toss to combine.
  2. Add the olive oil, vinegar, salt and pepper. Toss again and serve.

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