Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

Summary: This fresh and vibrant roasted corn and tomato salad is tossed with creamy mozzarella pearls, fragrant basil, and a simple white balsamic vinaigrette. It’s an easy, no-cook side dish perfect for summer meals, potlucks, or weeknight dinners.

Course Salad, Side Dish, vegetable

Cuisine American, Italian Inspired

Keyword basil, cheese, Corn Recipes, salads, Tomato

Prep Time 10

Total Time 10

Servings

Calories 190kcal

Author angela@mealstreetkitchen

Equipment

Colander
Large mixing bowl
Small bowl
Whisk

Ingredients

10 ounce package frozen roasted corn
1 pint heirloom cherry tomatoes cut in half
8 ounce package fresh mozzarella pearls
1 handful fresh basil roughly 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 transfer to a large 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, white balsamic vinegar, salt, and black pepper.
Pour the dressing over the corn mixture and toss thoroughly to coat.
Serve immediately or chill briefly before serving. Enjoy!

Notes

Fresh corn can be substituted when in season—grill or roast it first for best flavor.
This salad is best enjoyed the day it’s made but can be refrigerated for up to 24 hours.
Add a pinch of red pepper flakes for a little heat if desired.

Nutrition