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
- 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
- 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.