Best 3 Caprese Corn Salad Recipes

In the realm of culinary creations, the caprese corn salad stands as a beacon of refreshing simplicity and summertime indulgence. Drawing inspiration from the classic Italian caprese salad, this vibrant dish seamlessly blends the sweetness of corn, the tang of tomatoes, and the creamy richness of fresh mozzarella, resulting in a symphony of flavors that tantalizes the palate. Whether you're hosting a backyard barbecue, seeking a healthy and flavorful side dish, or simply craving a taste of summer, the caprese corn salad is a culinary masterpiece that will elevate your dining experience to new heights.

Here are our top 3 tried and tested recipes!

CAPRESE CORN SALAD RECIPE

CAPRESE CORN SALAD RECIPE image

Categories Salad Tomato Side Basil Corn

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

5 to 6 ears of sweet corn or 4 cups frozen
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 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

Steps:

1 Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob. Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool. 2 In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste. 3 In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes. 4 Right before serving, stir in the freshly sliced basil.

PEACH CAPRESE SALAD

Peach Caprese Salad image

During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

4 ounces fresh buffalo mozzarella cheese
2 cups torn leaf lettuce
1 medium peach, cut into wedges
1 large heirloom tomato, cut into wedges
1/2 cup loosely packed basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon flaky sea salt
1/8 teaspoon coarsely ground pepper

Steps:

Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.

CAPRESE SALAD

Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

Choose ripe and flavorful tomatoes for the best results.
Use a variety of colors of cherry tomatoes for a more visually appealing salad.
Fresh mozzarella cheese is best, but you can also use a good quality shredded or sliced mozzarella.
If you don't have fresh basil, you can use dried basil, but use only half the amount.
Add a drizzle of olive oil and a sprinkle of salt and pepper to taste.
Serve immediately or chill for later.

Conclusion:

Caprese corn salad is a delicious and refreshing summer salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its鮮豔 colorful colors and delicious flavors, this salad is sure to be a hit at your next party or gathering. So next time you are looking for a light and healthy salad, give caprese corn salad a try. You won't be disappointed!