Sweet Corn Caprese Salad Recipe

Yields: 4-6 servings
Prep Time: 15 minutes


  • Corn: 3-4 ears fresh sweet corn, shucked
  • Tomatoes: 1 pint cherry tomatoes, halved (or 2 medium vine-ripened tomatoes, chopped)
  • Mozzarella: 8 ounces fresh mozzarella pearls, or a ball of fresh mozzarella cut into bite-sized pieces
  • Basil: 1/2 cup fresh basil leaves, roughly chopped


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. Cook the corn (optional)

  • Boiling: Bring a pot of salted water to a boil. Add corn and cook for 3-5 minutes, until tender. Drain and submerge in an ice bath to stop cooking. Once cool, cut kernels off the cob.
  • Raw: If you have very fresh, sweet corn, you can skip cooking it for a salad with a crisp texture. Cut the kernels off the cob.

2. Assemble the salad: In a large bowl, combine the corn, tomatoes, mozzarella, and basil.

3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

4. Dress and season: Pour the dressing over the salad and toss to coat evenly. Taste and adjust salt and pepper if needed.

5. Serve and enjoy: Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.

Tips and Variations

Grilled Corn: For a smoky flavor, grill the corn before cutting off the kernels.

Herbs: Add other fresh herbs like mint or parsley.

Cheese: Substitute the mozzarella with burrata cheese for a creamier texture.

Additions: Try adding diced avocado, sliced red onion, or a sprinkle of toasted pine nuts.


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