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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

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
Photo of lizzynewm

Article by Giada De Laurentiis