Corn Caprese Salad
Doesn’t this salad SCREAM fresh, vibrant, and delicious? Ok so just a quick confession… I LOVE CORN! Cob, creamed, steamed, in pancakes (you’ll get that recipe later), in salads, you name it, I LOVE IT..whew ok I’m better.
I ran across this recipe 5 years ago by Cuisine magazine, and after a couple of tweaks, it has been my FAVORITE HANDS DOWN. I decided to share this recipe during a “‘Girls Night In” and after a couple of
bottles glasses of wine, the ladies not only cleaned their plates, but I believe they may have been licking of the plates as well. Take a few minutes to create this easy breezy masterpiece, I’m sure it will be your favorite too. Enjoy!
1 c. fresh or frozen corn (fresh is always best)
2 c. grape or cherry tomatoes, halved
1 c. fresh mozzarella, chopped (you may also use shredded if you’re in a pinch)
2 Tbsp fresh basil, chopped
2 Tbsp white wine vinegar
1 Tbsp olive oil
pinch of sugar (optional)
salt and pepper to taste
Blanch the corn in boiling water for 3 minutes drain and cool. Combine tomatoes, mozzarella, basil, and corn in a large mixing bowl. In a separate bowl, whisk vinegar, olive oil, sugar then toss with the corn mixture. Salt and pepper to taste and serve.
201 calories per cup