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Photo Credit: Elizabeth Newman

Burrata With Nectarines And Corn

10 MINPrep Time
5 MINCook Time
4Servings
(2)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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During that short period when both nectarines and corn are in season at the same time, I make this almost every day. Sometimes the corn is so sweet I don’t even cook it; otherwise I grill it briefly to bring the sugars to the surface. It’s a casual, family-style starter, but honestly, I like it so much I’d make it my lunch and dinner! It’s everything I love about summer food.
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Burrata With Nectarines And Corn

Servings

4

Prep Time

10 minutes

Cook Time

5 minutes

Calories

354

Author:

Giada De Laurentiis

Image of Burrata With Nectarines And Corn

Ingredients

  • 2 small ripe nectarines (cut into wedges)
  • 1/3 cup chopped fresh basil
  • 1 fresh Fresno or serrano chile (thinly sliced)
  • 2 teaspoons white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil (plus more as needed)
  • 1/2 teaspoon kosher salt
  • 8 slices from a rustic Italian loaf
  • 4 ears of corn (shucked and silk removed)
  • 8 ounces fresh burrata (drained and patted dry)
  • 1/2 teaspoon flake salt (such as Maldon)

Instructions

  1. In a medium bowl, combine the peaches, basil, chile, vinegar, 1 tablespoon olive oil, and the kosher salt, and combine gently. Set aside and let the mixture marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Heat a stovetop grill pan over medium-high heat. Brush the bread slices with oil and grill until lightly marked on both sides, 4 to 5 minutes total. Add the corn to the pan and grill on all sides until warmed with a few charred spots. Use a sharp knife to slice the kernels off the cobs and add them to the bowl with the nectarines.
  3. To serve, spoon the peach mixture onto a platter. Tear the burrata into 8 to 12 good-size pieces and arrange them over the salad. Sprinkle the flake salt evenly over the cheese and drizzle the cheese with a little extra olive oil. Serve with the grilled bread

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
354
Amount/Serving % Daily Value
Carbs
38 grams
Protein
17 grams
Fat
17 grams
Saturated Fat
9 grams
Cholestrol
45 milligrams
Sodium
595 milligrams
Fiber
5 grams
Sugar
10 grams
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gluten free
nut free
vegetarian

3 reviews & comments

  • Author's avatar image
    Laura - Aug 22
    ★★★★★
    ★★★★★

    Absolutely spectacular dish. Be sure to use the serrano chile. The slight bit of heat brings out all of the other flavors. One tip: serve on a platter with some color, as in the recipe photo. I mistakenly used a white platter, and the presentation wasn’t quite as beautiful.

  • Author's avatar image
    Shaana Ellis - Jun 09
    ★★★★★
    ★★★★★

    I made this every other day last year and I could not wait anymore this year! One of the best recipes ever!

  • Author's avatar image
    Cathy Halchak - Jun 09
    ★★★★★
    ★★★★★

    I’ve made this twice after buying your cookbook-it’s amazing! Flavors are fresh and light, recipe is easy!

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