Corn Caprese Panzanella Salad Recipe

  • Corn Caprese Panzanella Salad Recipe FInal A

    Turn leftover corn into a crave-worthy salad with this easy Corn Caprese Panzanella Salad recipe. Filled with sweet corn, juicy tomatoes, creamy fresh mozzarella, basil and bits of toasted bread, it hits all the right notes of sweet, savory, and delicious. Also, this is a great recipe for kids to help cook. Have them do the mixing, whisking, and stirring for a fun family-made dinner. (You'll probably want to remove the corn from the cob yourself though.) In no time this salad will become everyone's favorite addition to the nightly menu.

    Corn Caprese Panzanella Salad Recipe

    This corn caprese panzanella salad recipe lets the kids help with dinner!

    Prep Time:
    Cook time:
    Servings: 8


    • Italian bread, torn into pieces: ½ loaf
    • sweet corn, cooked: 2 ears
    • grape or cherry tomatoes, halved: 1 cup
    • fresh mozzarella, cubed: 1 cup
    • basil, chopped: ½ cup
    • olive oil: ¼ cup
    • balsamic vinegar: ¼ cup
    • salt and pepper: to taste


    <strong>Step 1:</strong> Preheat the oven to 350 degrees. Arrange the pieces of Italian bread on a baking sheet and bake for 10 minutes, stirring once about half way through.<br />
    <img alt=" Corn Caprese Panzanella Salad Recipe Step 1" class="alignnone size-full wp-image-365947" height="486" src="" width="648" />

    <strong>Step 2:</strong> Meanwhile, carefully use a knife or corn zipper&nbsp;cut the kernels from the ears of corn. (Hold the corn vertically on a cutting board and cut down so that the kernels fall onto the board.)<br />
    <img alt="Corn Caprese Panzanella Salad Recipe Step 2" class="alignnone size-full wp-image-365941" height="486" src="" width="648" />

    <strong>Step 3:</strong> In a large mixing bowl, combine the kernels of corn, tomato, mozzarella, and basil, stirring well to completely combine.<br />
    <img alt=" Corn Caprese Panzanella Salad Recipe Step 3" class="alignnone size-full wp-image-365949" height="486" src="" width="648" />

    <strong>Step 4:</strong> Next make the dressing: whisk together to the olive oil, vinegar, salt, and pepper until emulsified. Pour over the corn mixture and toss to combine. Add the bread and stir well.<br />
    <img alt=" Corn Caprese Panzanella Salad Recipe Step 4" class="alignnone size-full wp-image-365945" height="486" src="" width="648" /><br />
    <img alt=" Corn Caprese Panzanella Salad Recipe Step 4a" class="alignnone size-full wp-image-365937" height="486" src="" width="648" />

    <strong>Step 5:</strong> Let the salad rest for 10 minutes and then stir again. Serve immediately.