Tomatoes, basil and fresh corn, three of my favorites! So when I came across this Caprese salad recipe I had to make it. We are the supposed ‘corn capital’ here in our area. I don’t know what area we span, BC, Canada, North America! But we do take pride in our local corn. Personally my favourite is the Super Sweet variety sold at the Sparke’s Corn barns. You can find a “Chilliwack Corn Stand” at every corner from July-September here, so one does not have to go far for the sweet ingredient in this salad!
½ teaspoon extra virgin olive oil
⅛ teaspoon kosher salt
4 medium size ears fresh corn , husked and silk removed
3 cups cherry or grape tomatoes, halved, (I use multi coloured)
2 medium tomatoes, preferably heirloom, halved and sliced in to ¼ inch slices
3 ounces fresh mozzarella, diced into ¼ inch cubes or 3 ounces of Fresh Mozzarella Pearls
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 medium clove garlic, finely minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup small fresh basil leaves, if you don’t have small leaves, roughly chop enough larger leaves to equal ¼ cup
1 tablespoon fresh thyme leaves*** (optional)
Boil the ears of corn for 2-3 minutes, remove from water and cool.
When corn is cool enough to handle, cut kernels from cobs. Discard cobs.
Combine tomatoes, corn and fresh mozzarella in a medium size bowl.
For the dressing combine olive oil, red wine vinegar, garlic, salt and pepper in a small bowl and whisk well.
Add 2-3 tablespoons dressing to tomato/corn mixture and stir gently to combine. Taste and add more dressing and additional kosher salt and freshly ground pepper, if needed