Caprese Corn Salad
Try this delicious twist on a classic Caprese salad with sweet corn, mozzarella, cherry tomatoes, and avocado. Topped with a tangy honey-balsamic reduction!
Servings: 4 people
Calories: 383kcal
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
*This Caprese salad is still delicious if you do not make the reduction. Just sprinkle the desired amount of balsamic vinegar over the salad after assembled.
Nutrition
Serving: 1portion | Calories: 383kcal