Caprese Corn Salad
This wonderful cold Caprese Corn Salad has so much flavor from sweet tomatoes, salty olives, fresh corn, and tangy vinegar. And it's ready in 15 minutes!
Servings: 6
Ingredients
- 2 ears sweet white corn , shucked and silks removed
- 1 ear sweet yellow corn , shucked and silks removed
- 8 ounce container ciliegine (small fresh mozzarella balls), drained
- 1 cup cherry or grape tomatoes , halved crosswise
- 1/3 cup sliced green olives
- 1/4 cup minced red onion
- 1/4 cup fresh basil , sliced chiffonade style
- 3 tablespoons white/golden balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- couple turns of freshly ground cracked pepper
Instructions
- Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob. You should end up with about 1 1/2 cups of kernels.
- Place corn kernels, ciliegine, tomatoes, olives, red onion, and basil in a mixing bowl.
- Drizzle with the vinegar and olive oil. Season with salt and pepper; toss well to coat.
- Divide among small plates and enjoy.
Nutrition
Calories: 155kcal | Carbohydrates: 6g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 246mg | Potassium: 112mg | Fiber: 1g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg