Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

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Caprese Salad with Roasted Corn

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This Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil is a tasty twist on the Italian Caprese Salad. The roasted corn adds a slight smokiness to the salad, giving it a nice depth of flavor.

Instead of regular balsamic vinegar, I used a white balsamic which tends to be a little more acidic and not as sweet. This gives a nice balance to the sweet and smoky corn.

This salad is not only delicious, but it’s a total breeze to make! It comes together in about 10 minutes. Easy peasy!

Roasted Corn and Tomato Salad can be served on it’s own or as a side dish. It can even take on the roll of an appetizer, just top it on some grilled rustic Italian bread and there ya go. Yum!

I like using the colorful heirloom cherry tomatoes because they and more color to the salad. I also used some fresh Thai Basil because it was what I had on hand but regular basil will work as well.

How to make the salad

• Using a colander, thaw the roasted corn under cold running water stirring it around a bit until fully thawed. Make sure to drain off all of the water.
• Place the corn, tomatoes, basil and mozzarella in a bowl and stir to combine.
• In another bowl, whisk together the remaining ingredients to make a dressing.
• Pour the dressing over the corn mixture and toss to coat.
• Serve and enjoy!

What to serve with the salad

• Lemon Rosemary Grilled Chicken , Roasted or Grilled Salmon, Pinot Noir, Garlic And Peppercorn Roasted Pork Loin are just a few great options.
• Italian Beef Ciabatta Sandwich with Peppers, Onions and Mushrooms
• On a bed of greens with a side of toasted garlic bread for a meatless meal
• Serve on grilled bread for a tasty and simple appetizer
• Over a bed of warm pasta for a lite summer meal

Wine Pairings

• Sauvignon Blanc
• Pinot Grigio
• Crisp Italian Rose’
• Sparkling Wine

Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

Caprese Salad with Roasted Corn

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Salad, Side Dish, vegetable

Cuisine: American, Italian Inspired

Keyword: basil, cheese, Corn Recipes, salads, Tomato

Servings: 4

Calories: 190kcal

Author: angela@mealstreetkitchen

Ingredients

• 10 ounce package frozen roasted corn
• 1 pint heirloom cherry tomatoes, cut in half
• 1 8 ounce package fresh mozzarella pearls
• 1 handful fresh basil, rough chopped
• 2 tablespoons white balsamic vinegar
• 3 tablespoons good quality extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• Place frozen corn in a colander and thaw under cold running water. Strain well and place in a mixing bowl.
• Add the halved tomatoes, chopped basil and mozzarella pearls to the bowl with the corn.
• In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Pour over the corn mixture and toss thoroughly to mix and coat.
• Enjoy!

Nutrition

Serving: 4g | Calories: 190kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 308mg | Potassium: 425mg | Fiber: 3g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 1mg

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