Photo Credit: Elizabeth Newman

Burrata with Corn and Peaches

Name: Burrata with Corn and Peaches
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
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)

5 MINPrep Time

10 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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.

Burrata with Corn and Peaches

Servings

Prep Time

5 minutes

Cook Time

10 minutes

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

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.
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.