Summer Corn Salad with Mozzarella and Basil

A Sweet and Tangy Start

Let’s start with the honey balsamic reduction. It sounds fancy, but it’s easy. You just simmer balsamic vinegar until it gets thick. Then you stir in honey. The smell is sweet and a little sharp. It makes the whole kitchen smell wonderful.

This little sauce is a secret weapon. It makes simple ingredients taste special. I love watching it bubble away. It reminds me that good things take a little time. What is your favorite secret ingredient to make food taste better?

Sunshine in a Bowl

Now for the star of our show: the corn. Boiling it for a few minutes makes it so sweet. I always let it cool before I cut the kernels off. This part can get a little messy. I still laugh at the time a kernel flew right across the room!

Cutting the kernels into a big bowl helps. You get all that sunny yellow goodness ready for mixing. This step matters because fresh corn tastes like summer. It brings a happy, bright energy to the salad.

The Grand Mixing

This is my favorite part. Take your big bowl of corn. Add the white mozzarella pearls and red tomato halves. The colors are so pretty together. Then comes the creamy green avocado and the sharp red onion.

Finally, you add the fresh basil. Doesn’t that smell amazing? It’s like a summer garden in your hands. Toss it all gently with oil, salt, and pepper. This mix of textures and colors is what makes eating so fun.

A Little Story About Sharing

I first made this salad for my neighbor, Millie. She was having a rough week. I brought over this bright, cheerful bowl. We sat on her porch and ate it straight from the bowl with big spoons.

Her smile was the best part. Food is more than just food. It is a way to show someone you care. That is why this recipe matters to me. Do you have a food that always makes you feel better?

The Final Drizzle

Remember that reduction we made? It should be cool now. Drizzle it right over your beautiful salad. Give everything one last gentle toss. The dark glaze will coat everything in sweet and tangy flavor.

This is the step that ties it all together. Every bite will have a little bit of everything. Serve it right away for the best taste. *Fun fact: Balsamic vinegar is traditionally aged in wooden barrels, just like fine wine!*

Your Turn in the Kitchen

Now you have a perfect summer salad. It is great for picnics or a quick lunch. The recipe is just a guide. You can add what you like. Maybe some cucumber or black beans?

Cooking should be fun, not scary. Trying new recipes helps you learn. That is a wonderful thing. I would love to hear how yours turns out. What will you add to make it your own?

Ingredients:

Ingredient	Amount	Notes
Balsamic vinegar	½ cup (127.5 g)	For the honey balsamic reduction
Honey	2 tablespoons	For the honey balsamic reduction
Sweet corn	3 ears, shucked	Or 1 can (15.25 ounces), drained
Mozzarella pearls	8 ounces
Cherry tomatoes	1 cup (149 g)	Halved
Avocado	1	Ripe, diced
Red onion	¼ cup	Finely diced
Fresh basil	¼ cup	Finely diced
Extra virgin olive oil	1 tablespoon
Kosher salt	½ teaspoon
Black pepper	¼ teaspoon	Freshly ground

Summer Corn Salad: Sunshine in a Bowl

Hello, my dear! Let’s make a salad that tastes like summer. It’s sweet, fresh, and so colorful. I think you will love it.

This recipe reminds me of my grandpa’s garden. He grew the sweetest corn. I still laugh at how we’d get corn silk everywhere.

Ready? Let’s get our hands busy. Follow these steps for a perfect dish.

• Step 1: First, we make the special dressing. Pour balsamic vinegar into a small pot. Let it boil, then simmer until it gets thick. It will smell a little sharp. Stir in the honey after you take it off the heat. This makes it sweet and tangy.
• Step 2: Now, let’s cook the corn. Boil the ears in a big pot of water. Just for a few minutes! We want it to stay crunchy. (Hard-learned tip: Let the corn cool before you cut it. Hot kernels jump right out of the bowl!).
• Step 3: Time to slice everything. Cut the kernels off the cob. Halve the tomatoes and dice the avocado. Doesn’t that red onion look pretty? Toss it all into a big bowl with the mozzarella and basil.
• Step 4: Drizzle a little olive oil over your colorful mix. Add a good pinch of salt and pepper. Toss it all gently with your hands or two spoons. I love how the colors blend together.
• Step 5: Finally, pour your cooled honey balsamic reduction over the top. Give it one last gentle toss. Now it’s ready to eat! What’s your favorite summer vegetable? Share below!

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad, Side Dish

Three Fun Twists to Try

This salad is wonderful as it is. But you can also change it up. It’s fun to play with your food.

Here are a few ideas I’ve tried. They all turned out delicious.

• Make it a main dish by adding grilled chicken or shrimp. It makes the salad feel like a full meal.
• Give it a spicy kick with a pinch of chili flakes. It’s a nice surprise with the sweet corn.
• Try a different cheese like salty feta or creamy goat cheese. They both taste wonderful with the basil.

Which one would you try first? Comment below!

Serving Your Summer Masterpiece

This salad is a star all on its own. I love to serve it in a big, pretty bowl. It looks so cheerful on the table.

For a full summer feast, pair it with grilled chicken. Or serve it next to a juicy burger. It also goes perfectly with a simple pasta dish.

What should we drink with it? A cold glass of iced tea with lemon is my go-to. For a special night, a crisp glass of Pinot Grigio is lovely.

Which would you choose tonight?

Storing Your Summer Corn Salad

This salad is best eaten the day you make it. But you can keep it for one day in the fridge. Just leave the avocado and dressing off until you are ready to serve. I learned this the hard way. My first time, I put everything together too soon. The avocado turned brown and the salad got soggy.

You cannot freeze this salad. The fresh veggies will not survive the cold. But you can batch-cook the corn. Boil a few extra ears and cut off the kernels. Freeze the kernels in a bag for up to three months. This saves so much time on a busy day.

Planning ahead makes weeknight meals easy. It helps you eat well without the stress. Have you ever tried storing it this way? Share below!

Fixing Common Corn Salad Problems

Sometimes the red onion is too strong. If yours is, soak the diced pieces in cold water for ten minutes. This makes the flavor much milder. I remember when I did not do this. My salad was a little too zingy for my grandson!

Your balsamic reduction might not get thick. Just let it simmer a bit longer. It will thicken as it cools. Do not walk away from the stove. I once got distracted by a phone call. I came back to a sticky, burned pot.

The avocado can turn brown. Toss it with a little olive oil first. This helps keep its bright green color. Small fixes like this build your cooking confidence. They also make your food taste so much better. Which of these problems have you run into before?

Your Corn Salad Questions Answered

Q: Is this salad gluten-free?
A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead?
A: You can prep the parts. Keep them separate in the fridge and mix just before eating.

Q: What if I do not have fresh basil?
A: You can use a teaspoon of dried basil instead. The flavor will be different but still good.

Q: Can I double the recipe?
A: Absolutely! It is great for a crowd. Just use a very big bowl.

Q: Any other tips?
A: A little squeeze of lemon over the avocado keeps it fresh. Fun fact: The acid in the lemon juice slows down browning. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this fresh summer salad. It always reminds me of sunny days and family picnics. Making food for people you love is a special joy.

I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen. I love seeing your photos.

Happy cooking!
—Olivia Hartwell.