Lincoln starts virtual school today, officially (the date was pushed back a few times,) and I am currently drowning in emails, passwords, procedures, and schedules. Lincoln’s so, so excited to start school, like his in-person friends did last week, but the constant vigilance it will take on Ben’s and my part, at least for the first few weeks, to help him transition from online meetings to independent work, to virtual group time etc is making our heads spin! God bless the teachers and administrators who set this whole thing up, and in such a short amount of time. I had NO idea all that was involved in doing so!
We’ll get there, I know, but in the meantime send wine and Snickers. Better yet, hook up your educator friends. They are not ok!
Although school is officially in session around here, I’m squeaking in one fiiinal summery recipe before transitioning to soups, chilis, and comforting one pot meals for the forseeable future (fall cooking, I’m comin’ for ya’!). I couldn’t wait another year to share this EPIC, fresh and festive Sweet Corn Caprese Salad recipe with you!!
Forget passwords and schedules, this SALAD is making me cry – but for completely different reasons! It is SO fresh, and SO tasty – I cannot wait for you try it with some late season sweet corn, which we are still enjoying from local farms.
Fresh raw sweet corn kernels sliced from the cob join classic Caprese Salad ingredients including tomatoes, basil, and fresh mozzarella cheese. Also added to the mix are sliced green onions for a zippy contrast to the sweet corn kernels, as well as pre-made Italian dressing, plus lots of salt and pepper. SUPER simple to whip up and again, just incredible. It’s like a chopped salad version of Caprese Salad where everything is the same size so each forkful contains all the yummy flavors. If you’ve tried my Peach Caprese Salad recipe then you know how well a sweet flavor pairs with tomatoes, mozzarella, and basil. Match made in heaven.
Mix this salad up then let it sit in the fridge for 15 minutes or up to a few hours, to really give the flavors a chance to meld. Serve alongside any protein, though I’m thinking something grilled, like my Grilled Pork Tenderloin, would be fantastic.
Ok, less talking, more eating! Let’s do this!
How to Make This Recipe:
Sweet Corn Caprese Salad mercifully falls into the “throw stuff in a bowl then stir” recipe category SO, take out a large mixing bowl then add fresh sweet corn kernels sliced from the cob (again, RAW) sliced cherry or grape tomatoes, mozzarella cheese pearls, sliced green onions, and chopped fresh basil.
Want to review again real quick my go-to method for slicing corn kernels off the cob. Lay the shucked cob on a large cutting board then slice off one side with a sharp knife. Rotate the cob so the flat, sliced side is against the cutting board then slice off another side. Keep rotating/slicing until all the kernels are sliced off. Easy!
Next drizzle on your favorite Italian dressing then add lots of salt and pepper. I highly recommend my BEST EVER Italian Vinaigrette but will also admit to having three bottles of Bisignano’s Italian Dressing in my pantry at all times. It’s only sold here locally, unfortunately, but if you can get your hands on a bottle you will flip for it. Best. Dressing. EVER!!
Give the Sweet Corn Caprese Salad a big toss to coat then let it sit for 15-30 minutes (or up to a few hours) to let the flavors meld. Oh my gosh, this simple salad recipe is so, so good! I hope you’re able to give it a try before sweet corn season comes to a close! Enjoy!
- Napa Sweet Corn Salad >
- Peach Caprese Salad >
- Avocado and Chicken Caprese Salad >
- Caprese Skewers with Balsamic Drizzle >
- Caprese Pasta Salad >
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Sweet Corn Caprese Salad
Sweet Corn Caprese Salad is a fun twist on the classic Caprese Salad. Serve this simple summer salad recipe with a grilled main, or all on its own.
- 8oz fresh mozzarella cheese pearls (or an 8oz fresh mozzarella cheese ball cut into cubes)
- 2 cups raw sweet corn kernels (~2 large ears)
- 1 pint cherry or grape tomatoes, sliced in half
- 2 large green onions, sliced
- 1/2 cup packed fresh basil, chopped
- 1/2 cup Italian salad dressing (see notes)
- salt and pepper, to taste
- Add all ingredients to a large mixing bowl then toss to combine. Let sit for 15-30 minutes then serve. Can be made several hours ahead of time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.