Caprese Corn Salad
Try this fresh twist on Caprese salad: sweet corn, mozzarella, tomatoes, avocado, and a tangy honey-balsamic reduction. So delicious!
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.