This Caprese Corn Salad combines sweet corn, mozzarella, cherry tomatoes, avocado, and fresh basil, all drizzled with a honey-balsamic reduction. It’s a delicious twist on a classic Caprese salad, and I love it for a light meal! It is also a popular salad to share at gatherings or potlucks. (It will probably be the first to go!) If you are looking to add some protein to the salad, I have a delicious Chicken Caprese Salad you will love!
Caprese Corn Salad Ingredients & Smart Substitutions
- Honey Balsamic Reduction: The honey balsamic reduction is a rich, tangy glaze made by simmering balsamic vinegar until it reduces and thickens. Then, honey is added to the balsamic vinegar for the dressing. Store-bought balsamic glaze would also work. I also like to add a little extra balsamic vinegar to my bowl of salad (but that is optional). It gives it a little extra zing!
- Corn: I love to use fresh corn for this salad if corn is in season. Boil it for a few minutes before cutting off the kernels to use. A can of sweet corn that has been drained or frozen corn, (thawed and drained), would also work.
- Mozzarella Pearls: If you really want to impress your guests (and yourself), make homemade mozzarella to use in the salad! Or, look for mozzarella pearls or fresh mozzarella, sliced and torn into smaller pieces.
- Tomatoes: I like cherry tomatoes, cut in half, for their vibrant red color. Halved grape tomatoes would also work. If using larger tomatoes, like heirloom tomatoes, cut them into smaller pieces.
- Avocado: Avocado adds some more substance to the salad. Plus, it packs some health benefits like Vitamin E, B, and C, and is a good source of fiber.
- Onion: If you don’t like red onions, you could substitute shallots or green onions. Or, try pickled red onions, which I think sound delicious!
- Basil: The bright green color in a caprese salad (and in this salad) comes from fresh basil. If you prefer a sweeter flavor, fresh mint could also work.
- Seasonings: Olive oil, kosher salt, and pepper round out the salad to both enhance and balance the salad’s flavor.
Can I Make The Salad Ahead Of Time?
Yes, you can make the salad ahead of time, but there are ways to keep it as fresh as possible. The honey balsamic reduction can be made and stored in an airtight container for up to a couple of weeks. If mixing the salad ingredients, combine all of them except the avocado. When ready to serve, add the balsamic reduction (you might have to give it a good stir) and avocado.
What To Serve With Caprese Corn Salad
I love this salad as a light lunch option, but there are many options you can pair with the salad to make it a more filling meal. Here are some of my favorites:
- Grilled chicken or chicken breast (Add some shredded chicken to the salad for a chicken caprese corn salad!)
- A light pasta dish (I recommend my Spaghetti Limone.)
- Zucchini and Sweet Corn Quiche
- Fresh bread, easy dinner rolls, or garlic cheese bread (Have you tried my Focaccia Cheesy Garlic Bread, yet? It’s my favorite!)
- Roasted vegetables like asparagus, parmesan green beans, or Brussels sprouts
How To Store Caprese Corn Salad
This Caprese corn salad is best enjoyed fresh, right when mixed. But, leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. If you are not going to serve the salad right away, wait until serving to add the avocado.
Caprese Corn Salad
Ingredients
- ½ cup (127.5 g) balsamic vinegar*
- 2 tablespoons honey
Salad
- 3 ears sweet corn, shucked (or 1 can of sweet corn, 15.25 ounces, drained)
- 8 ounces mozzarella pearls
- 1 cup (149 g) cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh basil, finely diced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- To a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil. Then, reduce heat to medium-low, stirring occasionally until the liquid is reduced by half, 10-15 minutes. The balsamic reduction should be thick enough to coat the back of a spoon.
- Remove the balsamic vinegar from the heat and stir in the honey. Set aside to cool completely.
- While the honey balsamic reduction cools, bring a large pot of water to a boil. Add the corn and cook for 3-5 minutes. Then, drain the corn and let it cool before cutting off the kernels.
- In a large mixing bowl, combine the corn, mozzarella, tomatoes, avocado, onion, basil, oil, salt, and pepper Toss gently to combine, ensuring the ingredients are evenly distributed.
- Drizzle the balsamic reduction over the salad. Toss to mix.
- Serve immediately.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Wow, I really love this salad–I kept going back for more! I might add a jalapeno pepper in mine for a little heat!
Elizabeth
This is so refreshing, especially for a light lunch or side dish. To make it a little more filling, I would add some grilled chicken. Yum!
Annabelle
This is pretty good! I like the honey balsamic glaze that goes with it.
Bella
I never thought to add an avocado to a Caprese salad. I loved it!
Selena
A perfect summer salad! The combination of sweet corn, mozzarella, and tomatoes is delicious. The balsamic reduction adds just the right amount of sweetness and tang.
Nice fresh lite n crisp for and with other things