Summer Corn Caprese Salad is the easiest summer side dish with fresh summer sweet corn, tomatoes, basil, and mozzarella cheese!
When it comes to grilling season, I’m really just excited about the side dishes. Sure, I love a good grilled piece of meat…who doesn’t?! But the side dishes are really my favorite!
This Summer Corn Caprese Salad has been on our plates multiple times already this summer. It’s so easy, so fresh, and so delicious!
Ingredients in Corn Caprese Salad
The ingredients in this side dish are super simple and fresh. First, there’s sweet corn. As an Iowa girl, I always prefer using fresh sweet corn that has been cut off the cob when it’s available. Frozen corn would also work well if you can’t find sweet corn on the cob.
Then there’s cherry tomatoes and fresh basil. I think cherry tomatoes work best in this recipe, opposed to larger Roma or beefsteak tomatoes, because they aren’t as watery and they hold their shape well.
Of course, you can’t have a caprese salad without fresh mozzarella! I used the tiny little mozzarella balls and cut them in half. You could also use a bigger ball and just cut it into small pieces – this recipe is flexible!
The recipe is pulled together with a super simple balsamic and olive oil dressing. I use white balsamic vinegar to keep the salad looking vibrant, but regular balsamic vinegar would also work!
Every time I’ve made this corn caprese salad we have all loved it. Both of the kids love the corn in it, one likes the mozzarella but not the tomatoes and the other likes the tomatoes but not the mozzarella. As for Marc and I? We love it all!
How to Serve Corn Caprese Salad
Wondering what to serve this corn salad with? My top three choices would be Grilled Chicken with Cilantro Butter, BLT Panzanella Salad, and Grilled Salmon with Avocado Mango Salsa.
Summer Corn Caprese Salad
Ingredients
- 6 ears sweet corn cooked and kernels cut from the cobs
- 1 pint cherry tomatoes quartered
- 8 ounces mini mozzarella balls halved
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar (regular will work too)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cook your sweet corn to your liking, your preferred method. I like making mine in the Instant Pot!
- Combine all salad ingredients in a large bowl, tossing to mix well.
- Serve and enjoy!
Can’t wait to try this recipe! My family is so picky about veggies but this looks like one they would enjoy.