It’s CORN…salad. With grilled peaches and burrata and basil. And once you try it, everything will change.
Grilled Peach + Corn Salad
2-4
servings25
minutesIngredients
2 peaches, cut into wedges
1 tbs olive oil, plus more for serving
3 corn cobs, de-husked
1/4 red onion, or one shallot, finely diced
1 jalapeño, finely diced
1 tbs apple cider vinegar
1 tbs unsalted butter
1 tbs honey
1 large burrata
5 basil leaves, julienned
1 tsp salt
Directions
Bring a large pot of boiling water to boil.
Meanwhile, heat a large cast iron, or grill, on medium-high heat. While the pan is getting hot, toss peach wedges in olive oil and 1/2 tsp salt. Just before the pan starts to smoke, arrange peaches on the grill and let cook until slightly blackened on each side, about 3 minutes. If the peach is sticking to the pan, that means it needs more time to cook! Remove and set aside.
By now your water should be boiling, add the corn and bring it back to boil. Let cook for 2-3 minutes. The corn should turn bright yellow. Remove and set aside to cool.
While the corn cools, add 1 tbs of apple cider vinegar to your diced onions and toss. The vinegar will add a nice acidity. Let sit for at least 1-2 minutes.
Add butter, honey and remaining 1/2 tsp salt to a small saucepan and heat on low until the butter is melted.
When the corn is cool, cut the corn off the cob and add it to a large bowl. Toss with jalapeño, onions, and honey butter.
Plate the corn salad with your grilled peaches and burrata. Top with basil, a drizzle of olive oil and a pinch of flaky salt. If you don’t have flaky salt, regular will work just fine!