Kitchen Little Essentials
For this Sweet Corn Caprese Salad with Crispy Prosciutto recipe, I recommend:
2 large sheet pans
A serrated knife (best knife for slicing tomatoes)
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This Roasted Veggie Caprese Salad is, quite literally, a thing I could eat every day and absolutely, positively never tire of. It sings with the flavors and textures of summertime produce, my favorite of the whole year, and it is also very easy to make. Imagine setting this big, beautiful salad board down on a table of unsuspecting gatherers (or, even for just little ole’ you) and watching the utter delight with which it is received.
That’s what happened when I served this beauty the other night. Complete and utter delight unsued.
Now, a classic caprese salad is built on essentially three things:
- Fresh, juicy tomatoes
- Creamy mozzarella cheese
- Basil
About 9 years ago, I was fortunate enough to enjoy one – an authentic, real-deal Caprese salad – on the Isle of Capri, just off of Italy’s Amalfi Coast. It was, needless to say, an unforgettable food experience to be sure. But, since I am currently sitting in my kitchen little in Indiana and we’re perched right on the brink of summertime, I wanted to play around with the classic Caprese a bit, and trade a little authenticity for some straight-up, unabashed deliciousness.
How to Make this Sweet Corn Caprese Salad
The beauty of this take on the Caprese salad is the fact that it sort of looks like there’s a lot more going on than there really is. We’ll put a bunch of asparagus and a few cups of sweet corn (you can use either fresh or frozen) on a large baking sheet, toss with some olive oil, salt and pepper. And roast them away in the oven until the tips of the asparagus are crispy and browned, about 12 to 15 minutes.
As for the prosciutto, it will sit on its own baking sheet and roast away in the same oven – convenient! It takes only about half the time of the veggies, though, so we’ll pull that pan out first and let the corn and asparagus finish doing their thing.
All Dressed Up
There are times when I honestly cannot fathom swapping a store-bought salad dressing in for a homemade one (hello, ranch dressing), but this is not one of those times. I have found that there are two equally great ways to dress this salad and you should go with whatever works best for you.
- Grab a great store-bought balsamic vinaigrette (this is what I usually do) and make zero apologies.
- Drizzle over your best olive oil and some sweet, tangy balsamic vinegar and some flaky sea salt and you’re golden.
Whether you go the oil + vinegar route or take the bottled balsamic vinaigrette route – you will wind up in the most delicious of situations, either way.
Sweet Corn Caprese Salad with Crispy Prosciutto: Step by Step Guide
Preheat your oven to 400 degrees F.
Place your corn and asparagus onto a large sheet pan, keeping them separated in their own sections. Drizzle with about 1 TBSP olive oil and season with lots of salt and pepper. On a second sheet pan, lay the prosciutto out in an even layer. Put both pans in the preheated oven and roast the prosciutto for about 5 to 6 minutes, or until crisped and deeper brown in color. Roast the veggies for 12 to 14 minutes, or until the asparagus look nice and crispy on the tips.
Meanwhile, slice and halve your tomatoes and arrange them on a big board or platter, along with the mozzarella. When the veggies and ham are done, arrange them on the platter as well. Top your salad with some fresh basil and a little more salt and pepper, if desired. You can serve with the dressing on top or on the side.
If you like the looks of this take on a Caprese Salad, you might want to try:
Peaches and Cream Salad with Spicy Pepperoni
Sweet Corn Caprese Salad with Crispy Prosciutto
The amount of tomatoes you use depends on the size and variety you choose. That’s why I’ve been vague in my ingredients list. You can use all large slicing tomatoes, all baby cherry tomatoes, or as I love to do – a mix of several kinds. Just use as many as you need for the serving size you’re aiming for.Â
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- Yield: Serves 4 to 6 1x
Ingredients
3 cups fresh or frozen corn kernels
1 bunch of asparagus, trimmed
Olive oil for drizzling
Salt and pepper, as needed
6 slices prosciutto (one package, typically)
Several fresh tomatoes (I use a mix: halved cherry, sliced heirloom, Roma, campari – whatever you like)
12 ounces sliced fresh mozzarella (or small pearled mozz, or a mix)
Store-bought balsamic vinaigrette
â…” cup fresh basil, for serving
Instructions
- Preheat your oven to 400 degrees F.Â
- Place the corn and asparagus onto a large sheet pan, keeping them separated in their own sections. Drizzle with about 1 TBSP olive oil and season with lots of salt and pepper. On a second sheet pan, lay the prosciutto out in an even layer. Put both pans in the preheated oven and roast the prosciutto for about 5 to 6 minutes, or until crisped and deeper brown in color. Roast the veggies for 12 to 14 minutes, or until the asparagus look nice and crispy on the tips.Â
- Meanwhile, slice and halve your tomatoes and arrange them on a big board or platter, along with the mozzarella. When the veggies and ham are done, arrange them on the platter as well. Top your salad with some fresh basil and a little more salt and pepper, if desired. You can serve with the dressing on top or on the side.
