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Caprese Salad with Fresh Corn
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Caprese Salad with Fresh Corn

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
3 hrs 17 mins
Cook Time
3 hrs 17 mins
Servings: 4 -6

Ingredients

  • 1 cup balsamic vinegar
  • 6 corn on the cob unshucked fresh ears
  • 2 cups cherry tomato halved
  • 1 ½ cups fresh mozzarella bocconcini, drained and halved or quartered, balls
  • 1 cup basil sliced, if leaves are large, fresh leaves
  • 2-3 tablespoons extra virgin olive oil
  • salt sea salt
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Place balsamic vinegar in a small sauce pan over medium heat. Bring to a boil then reduce to a steady simmer. Cook for 10-15 minutes, or until vinegar is syrupy and reduced to ½ of it's volume. Set aside to cool.
  2. With a sharp knife, cut any long tails off of the stem end of the corn. Place 3 ears of unshucked corn in the microwave and cook on high power for 4 minutes. Carefully remove corn from microwave with a hot pad and set aside for several minutes, until cool enough to handle.
  3. Cut about 2 inches off of the stem end of the corn ear. Holding the corn upright by the silk end, gently shake and squeeze at the same time, until the ear of corn is released. The corn should be quite clean with very little silk remaining. It will also be lightly steamed. Here's a video demonstrating the microwave corn shucking/cooking technique.
  4. With a sharp knife, cut kernels from cobs and set aside.
  5. On a large platter or individual serving plates arrange rows of basil, tomatoes, mozzarella and corn. Drizzle with extra virgin olive oil. Sprinkle with sea salt and freshly ground black pepper. Just before serving, drizzle lightly with the balsamic reduction and toss. You can also serve without the balsamic reduction added and pass a small cruet or pitcher at the table.