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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,... giadzy.com

Burrata With Nectarines And Corn

Serves 4

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.

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.

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

Burrata With Nectarines And Corn

Photo of lizzynewm

Recipe by Giada De Laurentiis

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.

Burrata With Nectarines And Corn

Burrata With Nectarines And Corn

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
5 minutes
Inactive Time
30 minutes
Total Time
45 minutes

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:

  • 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.
  • 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.
  • 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
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Burrata With Nectarines And Corn

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.

Burrata With Nectarines And Corn

Burrata With Nectarines And Corn

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
5 minutes
Inactive Time
30 minutes
Total Time
45 minutes

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:

  • 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.
  • 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.
  • 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
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian