Corn and Tomato Caprese Salad
Inspired by the classic Insalata Caprese from Capri, this summery twist folds in sweet, lightly charred corn to amplify juiciness and crunch. Creamy mozzarella and fragrant basil meet a glossy balsamic-honey glaze for a bright, balanced finish. Expect bursts of tomato, pops of corn, and silky richness in every forkful.
Equipment
- Chef's Knife
- Cutting board
- Small saucepan
- Grill pan or cast-iron skillet
- Tongs
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
Ingredients
For the Balsamic-Honey Glaze:
- ½ cup balsamic vinegar
- 1 tbsp honey
- 1 pinch kosher salt
For the Salad:
- 3 ears fresh corn, shucked
- 1 tbsp extra-virgin olive oil for brushing corn
- ½ tsp kosher salt for seasoning corn
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella (ciliegine), drained or bocconcini, halved if larger
- 1 cup fresh basil leaves, torn loosely packed
- 2 tbsp extra-virgin olive oil for finishing salad
- 2 tsp red wine vinegar optional, for brightness
- ½ tsp kosher salt for salad, or to taste
- ½ tsp freshly ground black pepper
- ½ tsp flaky sea salt optional, for serving
Instructions
- Make the Balsamic-Honey Glaze: In a small saucepan, combine the balsamic vinegar, honey, and a pinch of kosher salt. Bring to a gentle simmer over medium heat and reduce, stirring occasionally, until syrupy and glossy, 6–8 minutes. Remove from heat and let cool to room temperature; it will thicken slightly as it cools.
- Char the Corn: Heat a grill pan or cast-iron skillet over medium-high until hot. Brush the corn with 1 tbsp olive oil and season with 1/2 tsp kosher salt. Sear, turning with tongs, until kernels are bright and lightly blistered in spots, 8–10 minutes. Transfer to a cutting board and let rest 2 minutes, then slice kernels off the cobs with a sharp knife.
- Prep the Tomatoes and Mozzarella: Halve the cherry tomatoes and drain the mozzarella (halve larger pieces if needed). Tear the basil leaves just before assembling to prevent bruising.
- Assemble the Salad: In a large mixing bowl, combine the warm charred corn, cherry tomatoes, mozzarella, and torn basil. Drizzle with 2 tbsp olive oil and, if using, red wine vinegar. Season with 1/2 tsp kosher salt and black pepper. Toss gently with broad sweeps until the ingredients are evenly coated without crushing the tomatoes.
- Finish and Serve: Transfer to a platter. Spoon or drizzle the cooled balsamic-honey glaze over the salad in thin ribbons. Sprinkle with flaky sea salt to finish. Serve immediately, or cover and chill for up to 10 minutes to meld flavors before serving.
Notes
Chef’s Tips:
- If fresh corn isn’t available, substitute 2 cups high-quality thawed frozen corn; pat dry and sear in a hot skillet with 1 tsp oil until lightly charred, 3–4 minutes.
- For the cleanest corn kernels, stand the cob in a shallow bowl and slice downward so kernels fall into the bowl, then run the knife spine along the cob to release sweet milk.
- Use bite-size mozzarella such as ciliegine for even distribution; if using a large ball, tear into 3/4-inch pieces for better texture than cutting.
- Tomatoes at room temperature taste sweeter—avoid refrigerating before serving. Season just before serving to preserve their juices.
- Make-Ahead: Glaze can be prepared up to 5 days in advance and refrigerated; bring to room temp before drizzling. Assemble salad up to the toss step, then glaze at the table.
- Variation: Add toasted pine nuts (2 tbsp) for nuttiness, or a pinch of red pepper flakes for gentle heat.
Nutrition
Calories: 323kcalCarbohydrates: 14gProtein: 14gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 1254mgPotassium: 268mgFiber: 1gSugar: 12gVitamin A: 1067IUVitamin C: 18mgCalcium: 316mgIron: 1mg
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