This Caprese Corn Salad is a delicious combination of sweet corn, mozzarella, cherry tomatoes, avocado, and fresh basil, all tied together with a tangy honey-balsamic reduction. It is perfect for a light meal or even for sharing at a potluck. In fact, don’t be surprised if it’s the first dish to disappear! If you’d like to add some protein, try our Caprese Chicken Salad.

Key Ingredients and Easy Substitutions
- Honey Balsamic Reduction: This rich glaze combines the sweetness of honey with the tang of balsamic vinegar, simmered until thickened. You can also use a store-bought balsamic glaze for convenience. For extra flavor, try adding a splash of balsamic vinegar directly to your salad for a bold kick.
- Corn: Fresh corn is a fantastic choice when in season—boil it briefly before cutting off the kernels. If fresh corn isn’t available, drained canned sweet corn or thawed frozen corn works just as well.
- Mozzarella Pearls: Fresh mozzarella pearls add a creamy texture. For a homemade touch, try making your own mozzarella! Alternatively, use sliced and torn fresh mozzarella for a rustic vibe.
- Tomatoes: Cherry or grape tomatoes are ideal for their vibrant color and sweetness. But, you can substitute with diced heirloom tomatoes if preferred.
- Avocado: Creamy avocado adds substance and nutritional benefits like fiber and vitamins E, B, and C.
- Onion: Red onions provide a mild bite, but you can swap them for shallots, green onions, or even pickled red onions for a tangy twist.
- Basil: Fresh basil is essential for the signature Caprese flavor. If you’re feeling adventurous, fresh mint can add a unique, sweeter note.
- Seasonings: Olive oil, kosher salt, and pepper elevate and balance the flavors in the salad.
Can You Make Caprese Corn Salad Ahead of Time?
Yes! While this salad is best enjoyed fresh, you can prepare components in advance to save time. The honey-balsamic reduction can be stored in an airtight container for up to two weeks. If prepping the salad, combine all ingredients except the avocado to keep it from browning. Add the avocado and dressing just before serving for the freshest flavor and texture.
What to Pair with Caprese Corn Salad
This versatile salad works beautifully as a light lunch or as a side dish. Here are some pairing suggestions to create a complete meal:
- Oven-Roasted Chicken Breasts or shredded chicken for a heartier take.
- Zucchini and Sweet Corn Quiche for a vegetarian-friendly option.
- Fresh bread, Cheesy Garlic Bread, or Copycat Texas Roadhouse Rolls.
- Roasted vegetables, such as Parmesan Roasted Asparagus, or Brown Butter Brussels Sprouts.
Storing Leftovers
Caprese Corn Salad is best enjoyed immediately after mixing. However, leftovers can be stored in an airtight container in the refrigerator for 1-2 days. If you’re not serving it right away, wait to add the avocado until just before serving to prevent browning.
This Caprese Corn Salad is a vibrant, versatile dish that’s sure to impress, whether you’re hosting a summer cookout or simply enjoying a light meal at home. With fresh ingredients and an irresistible honey-balsamic glaze, it’s a dish you’ll come back to again and again!
Caprese Corn Salad
Ingredients
Balsamic Reduction
- ½ cup balsamic vinegar
- 2 tablespoons honey
Salad
- 3 ears sweet corn, shucked (or 1 can sweet corn, 15.25 ounces, drained)
- 8 ounces mozzarella pearls
- 1 cup cherry tomatoes, halved
- 1 medium ripe avocado, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh basil, finely chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add balsamic vinegar to a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally until the vinegar is reduced by half and thick enough to coat the back of a spoon, about 10-15 minutes.
- Remove from heat and stir in the honey. Allow the balsamic reduction to cool completely.
- If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for 3-5 minutes. Drain and let it cool, then cut the kernels off the cobs.
- In a large mixing bowl, combine the corn, mozzarella, cherry tomatoes, avocado, red onion, basil, olive oil, kosher salt, and black pepper. Toss gently to evenly distribute the ingredients.
- Drizzle the cooled balsamic reduction over the salad. Toss lightly to coat.
- Serve immediately.
This recipe is adapted from Iamhomesteader’s Caprese Corn Salad.
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