Introduction
This vibrant Avocado Corn Caprese Salad puts a fresh, summery twist on a classic. You get sweet, charred corn and creamy avocado mingling with juicy heirloom tomatoes and marinated mozzarella, all tied together with a tangy-sweet balsamic vinaigrette. It’s a stunning, satisfying dish that comes together with minimal effort for maximum flavor.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon granulated sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon minced garlic
- Freshly ground black pepper (to taste)
- 1 ear yellow sweet corn (husks and silk removed)
- 1 tablespoon olive oil (or vegetable oil)
- 2 to 3 cups mixed baby greens (I used a mixture of baby spinach and mixed spring greens)
- 2 or 3 heirloom tomatoes ((variety of colors), cut in thick wedges and cut into 1-inch-ish pieces)
- 8 ounces marinated mozzarella balls (drained)
- 1 large Hass avocado (chopped)
- ¼ cup thinly sliced fresh basil
Instructions
- Make the dressing: In a small bowl or jar, whisk or shake together the balsamic vinegar, extra virgin olive oil, sugar, Dijon mustard, minced garlic, and black pepper until well combined. Set aside.
- Cook the corn: Brush the ear of corn with the 1 tablespoon of olive oil. Cook on a preheated grill, grill pan, or cast-iron skillet over medium-high heat, turning occasionally, until kernels are tender and charred in spots, about 8-10 minutes total. Let cool slightly, then use a sharp knife to cut the kernels from the cob.
- Assemble the salad: On a large platter or in a wide salad bowl, create a bed with the mixed baby greens.
- Add main components: Arrange the heirloom tomato pieces, drained mozzarella balls, chopped avocado, and the grilled corn kernels over the greens.
- Finish and serve: Sprinkle the thinly sliced fresh basil over the top. Drizzle the desired amount of balsamic dressing over the salad just before serving. Gently toss at the table.
Variations
- No-Cook Corn: For a quicker version, use 1 cup of fresh, raw sweet corn kernels cut from the cob.
- Skewer Style: Thread the tomato wedges, mozzarella balls, avocado chunks, and basil leaves onto skewers for a portable, elegant appetizer.
- Warm Salad: Serve the grilled corn and tomatoes warm over the greens, allowing the mozzarella to soften slightly.
- Deconstructed Plating: Serve the components in separate, artful piles on a large board, letting guests build their own perfect bites.
Tips for Success
- To prevent browning, chop the avocado right before assembling the salad and drizzle it with a little of the dressing immediately.
- Don’t toss the salad with the dressing until you’re ready to serve, as the greens can wilt and the avocado can become mushy.
- Taste your tomatoes! If they are particularly sweet, you may want to reduce the sugar in the dressing slightly.
- Use the flavorful oil from the marinated mozzarella balls in place of some of the extra virgin olive oil in the dressing for an extra flavor boost.
Storage & Reheating
Store any leftover undressed salad components separately in airtight containers in the refrigerator for up to 1 day. The corn can be stored chilled. This salad is best enjoyed fresh and does not reheat well. If you have leftovers with dressing already mixed in, consume them the same day as the greens will wilt.
FAQ
Can I make this salad ahead of time?
Yes, you can prep the components: make the dressing, grill the corn, wash the greens, and chop the tomatoes and basil. Store everything separately in the fridge and assemble just before serving for the best texture.
What can I use instead of heirloom tomatoes?
You can use any ripe, in-season tomatoes. Roma, vine-ripened, or cherry tomatoes (halved) are excellent substitutes.
My dressing is too tart. How can I fix it?
Add a pinch more granulated sugar or a small drizzle of honey to balance the acidity of the balsamic vinegar.
Can I use frozen corn?
Yes. Thaw and thoroughly pat dry ¾ to 1 cup of frozen corn kernels. For best flavor, sauté them in a hot, dry pan until heated through and slightly caramelized.
Is there a substitute for Dijon mustard?
A small amount of regular yellow mustard or ¼ teaspoon of dry mustard powder can be used in a pinch.
How do I keep the avocado from turning brown?
The acid in the dressing helps slow browning. For extra protection, toss the chopped avocado in a squeeze of lemon or lime juice before adding it to the salad.
