When it comes to grilling season, I’m all about the side dishes. Sure, I love a good grilled piece of meat—who doesn’t? But the side dishes are really my favorite. I was born and raised in Iowa, so I have a soft spot in my heart for corn this time of year. This Summer Caprese Corn Salad is full of simple and fresh ingredients. It’s a fun but sophisticated way to serve and eat corn, along with other favorite flavors of summer like tomatoes and basil.
Note: I always prefer using fresh sweet corn that has been cut off the cob when it’s available, but frozen corn would also work well if you can’t find sweet corn on the cob. Just thaw 2 1/2 cups of frozen corn and add to the salad.
Summer Caprese Corn Salad
Serves: 4–6
- 6 ears sweet corn, cooked and kernels cut from the cobs
- 1 pint cherry tomatoes, quartered
- 8 oz. 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
Cook your sweet corn to your liking, using your preferred method. (I like making mine in the Instant Pot.) Combine all ingredients in a large bowl, tossing to mix well. Serve and enjoy!
Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com. Find her @greensnchocolate on Instagram.
