Corn Caprese Salad

Corn Caprese Salad

SERVINGS

6

Bright and bursting with garden goodness, this caprese corn salad with couscous comes together quickly for lunch and goes over well at gatherings. Our Family Size Whole Kernel Sweet Corn adds natural sweetness to this vibrant caprese corn salad recipe.
Corn Caprese Salad

FULL RECIPE

Serving Size: 6

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

Lists of ingredients:

  • 1 cup pearl couscous, cooked and chilled
    1 can (29 ounces) Green Giant® Family Size Whole Kernel Sweet Corn, drained
    2 cups halved cherry tomatoes
    ½ cup mozzarella pearls
    ½ cup chopped green onions
    ½ cup fresh basil, chopped

    For dressing:
    ⅓ cup olive oil
    2 Tablespoons rice wine vinegar
    1 Tablespoon honey
    1 clove garlic, minced
    ½ teaspoon salt
    ¼ teaspoon cracked black pepper

STEPS

1 Whisk together ingredients for dressing in a small bowl. Set aside.
2 In a large mixing bowl, combine couscous, corn, tomatoes, mozzarella, green onions, and basil. Pour dressing over salad and stir gently to combine. Refrigerate until serving.

TIPS & TRICKS

Corn caprese salad is typically eaten the day it is made. But if you prefer to prep the salad ahead of time, we recommend storing the sliced mozzarella pearls and cherry tomatoes separately, until you’re almost ready to serve it.

Also, while this caprese salad with corn is hearty enough to be eaten on its own, it pairs well as an appetizer or side with grilled protein, such as steak, chicken, or salmon. This summery salad usually goes fast, but if you have leftovers, they can be refrigerated and enjoyed up to 2 to 3 days later.

Serving Size: 6

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

  • 1 cup pearl couscous, cooked and chilled
    1 can (29 ounces) Green Giant® Family Size Whole Kernel Sweet Corn, drained
    2 cups halved cherry tomatoes
    ½ cup mozzarella pearls
    ½ cup chopped green onions
    ½ cup fresh basil, chopped

    For dressing:
    ⅓ cup olive oil
    2 Tablespoons rice wine vinegar
    1 Tablespoon honey
    1 clove garlic, minced
    ½ teaspoon salt
    ¼ teaspoon cracked black pepper

1 Whisk together ingredients for dressing in a small bowl. Set aside.
2 In a large mixing bowl, combine couscous, corn, tomatoes, mozzarella, green onions, and basil. Pour dressing over salad and stir gently to combine. Refrigerate until serving.

Tips & Tricks

Corn caprese salad is typically eaten the day it is made. But if you prefer to prep the salad ahead of time, we recommend storing the sliced mozzarella pearls and cherry tomatoes separately, until you’re almost ready to serve it.

Also, while this caprese salad with corn is hearty enough to be eaten on its own, it pairs well as an appetizer or side with grilled protein, such as steak, chicken, or salmon. This summery salad usually goes fast, but if you have leftovers, they can be refrigerated and enjoyed up to 2 to 3 days later.