Caprese Corn Salad
- 5 to 6 ears of sweet corn (still in husks, do not shuck)
- 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 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1/2 cup)
- Scallions (1/2 cup)
- Sweet corn (5 ears)
- Tomatoes (3 cups)
- Condiments
- Sherry vinegar or white wine vinegar (3 Tbsp)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 1/2 teaspoons)
- Olive oil (1/4 cup)
- Sugar (1/2 teaspoon)
- Dairy
- 8 ounces fresh mozzarella, fresh (1 cut into 4-inch cubes)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
157 people saved this recipe.
