Summer Corn Caprese Salad

A fresh twist on a classic, this Caprese salad adds sweet corn to the traditional combination of juicy tomatoes, fresh mozzarella, and aromatic basil, all drizzled with balsamic glaze.

Ingredients

• 8 oz (225g) fresh mozzarella cheese, cubed or in balls
• 1/2 cup (20g) fresh basil leaves, torn
• 1 pint (about 2 cups / 300g) cherry or grape tomatoes, halved
• 2 green onions, thinly sliced
• 2 cups (300g) sweet corn (thawed from frozen, or kernels from 2 cobs)
• Balsamic glaze, for drizzling
• Olive oil, for drizzling
• Salt and pepper to taste

Instructions

1. If using fresh corn, cook the corn by grilling or boiling until tender, then cut the kernels off the cob. If using frozen, thaw according to package instructions.
2. In a large bowl, combine the corn, mozzarella cheese, halved tomatoes, and sliced green onions.
3. Add the torn basil leaves to the bowl.
4. Drizzle generously with balsamic glaze and olive oil. Season with salt and pepper to taste.
5. Gently toss all the ingredients together until well combined. Serve immediately.

Enjoy!