caprese corn salad
Another good idea for a summer side dish.
yield
4 cups
prep time
15 Min
method
Stove Top
Ingredients For caprese corn salad
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2 ears fresh sweet corn, husked, about 1 cup kernels
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2 cups grape or cherry tomatoes, halved
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1 cup fresh mozzarella, cubed
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2 tbsp. fresh basil, chopped
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2 tbsp. white wine vinegar
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1 tbsp. olive oil
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pinch sugar
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salt and pepper to taste
How To Make caprese corn salad
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1Blanch ears of corn for 3 minutes in boiling water; drain. When cool enough to handle, cut kernels away from cob; set aside
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2Mix tomatoes, mozzarella, basil and corn in large bowl. Whisk vinegar, oil, sugar, salt and pepper together; toss with salad. Serve at room temperature or chill til ready to serve. Makes 4 cups.
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