Summer Corn Caprese Salad
The easiest summer side dish with fresh sweet corn, tomatoes, basil, and mozzarella cheese!
Servings: 6 servings
Calories: 230kcal
Ingredients
- 6 ears sweet corn cooked and kernels cut from the cobs
- 1 pint cherry tomatoes quartered
- 8 ounces mini mozzarella balls halved
- ¼ cup fresh basil chopped
- 2 cloves garlic minced
- 2 tablespoon olive oil
- 1 tablespoon white balsamic vinegar (regular will work too)
- ½ teaspoon salt
- ¼ teaspoon 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!
Notes
You can certainly use frozen corn instead of fresh sweet corn. Just thaw 2 ½ cups of frozen corn and add to the salad.
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 244mg | Potassium: 415mg | Fiber: 2g | Sugar: 8g | Vitamin A: 607IU | Vitamin C: 24mg | Calcium: 147mg | Iron: 1mg