Caprese Corn Salad

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6 ears of corn husked and cleaned
2 cups grape tomatoes, halved
1 bunch green onions, thinly sliced
8 oz mozzarella cheese, chunked
1-1/2 cups fresh basil leaves

DRESSING
3 TBsp white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil

Shear the corn kernels off the cob and place into a bowl. Toss tomatoes, green onions and cheese.
Make your dressing by whisking vinegar, salt and pepper in a small bowl. Slowly add oil whisking until dressing is combined.
Pour vinaigrette over salad and toss to coat. Cover and let set at least 15inutes before serving. Before serving tear basil leaves add to salad and toss.
ENJOY!!:)

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4 thoughts on “Caprese Corn Salad

  1. Do you cook the corn before you husk it?? Or is this recipe for RAW corn? Sorry, but not clear. Thanks and enjoy your recipes!

    • Sorry Lonna for the confusion.. I used raw corn but feel free to par boil or grill. I have made it both ways and its delish. I only usually grill or parboil when I am not sure about the sweetness of the corn. Hope that helps.
      ~Amy

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