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Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

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!

tomatoes and basil on cutting board

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 collinder, 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

Wine Pairings

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

Corn Salad in White Bowl

Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
Prep Time
10 mins
Total Time
10 mins
 

Caprese Salad with Roasted Corn

Course: Salad, Side Dish, vegetable
Cuisine: American, Italian Inspired
Keyword: basil, cheese, Corn Recipes, salads, Tomato
Servings: 4
Calories: 190 kcal
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
  1. Place frozen corn in a colander and thaw under cold running water. Strain well and place in a mixing bowl.

  2. Add the halved tomatoes, chopped basil and mozzarella pearls to the bowl with the corn.

  3. 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.

  4. Enjoy!

Nutrition Facts
Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
Amount Per Serving (4 g)
Calories 190 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 1mg0%
Sodium 308mg13%
Potassium 425mg12%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 794IU16%
Vitamin C 31mg38%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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