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
- 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
- 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