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Burrata with Corn and Peaches

On my birthday, Alex Guarnaschelli and I improvised this recipe using our favorite ingredients from a local farmstand and a ball of burrata I had in the fridge. It was the hit of the party. If your peaches are not as sweet as you'd like, sprinkle them with just a tiny bit of sugar to bring out their flavor. 

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Burrata with Corn and Peaches

Servings

6

Prep Time

5 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Burrata with Corn and Peaches

Ingredients

  • 2 ears of corn (cooked and cooled)
  • 1 teaspoon plus 3 tablespoons fruity extra-virgin olive oil
  • 1 ball burrata cheese
  • 2 medium peaches or 4 donut peaches (pitted and cut into chunks)
  • 1 tablespoon sherry vinegar
  • Fleur de sel
  • Handful of basil leaves (torn)

Instructions

  1. Slice the corn kernels off the cob. Heat 1 teaspoon of  the olive oil in a large skillet. Add the corn and toss and stir over medium-high heat until the kernels are golden and getting a little bit of a char, then remove from the heat.
  2. Put the burrata in a serving bowl and break it open with a spoon. Scatter the peaches and corn on top, then drizzle with the remaining 3 tablespoons of olive oil, the vinegar. Sprinkle with the fleur de sel. Scatter the basil leaves on top and serve.
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