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.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Scale

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

⅔ cup fresh basil, for serving

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Instructions

Preheat your oven to 400 degrees F.
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.
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.

Find it online: https://mykitchenlittle.com/2020/06/11/sweet-corn-caprese-salad/