Alyssa Ponticello // In Good Taste

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Grilled Peach + Corn Burrata Salad

Alyssa Ponticello

Grilled Peach + Corn Burrata Salad

If this pretty little salad doesn't scream summer,

then I don’t know what does. I mean, find me a better summer duo than corn and peaches. I’ll wait. And probably eat this entire salad while waiting. Sorry…not sorry??!

And look, I get it. Peaches and corn is nothing new. Nor is peaches and burrata, if we’re being honest. But let’s be real, who even cares when burrata is involved? TBH, I’m convinced burrata is the answer to all of life’s problems. But that’s a different discussion for a different day. For now, back to this delicious grilled peach and corn salad, which is really just the most perfect summer salad. Here’s why- it hits all the right notes. It’s got that quintessential summer grilled flavor, its bursting with fresh produce and flavors (also key for any summer recipe), it’s sweet, it’s spicy, it’s creamy, it’s just all around delicious. There’s honestly no reason not to love this salad…and if you find one, well, then we probably can’t be friends. I’m only sort of kidding…

I love to enjoy this salad all on it’s own, served with a side of golden grilled sourdough bread to soak up all the juicy goodness, but it also goes great alongside grilled chicken or a grilled white fish. But let’s not forget, burrata is involved, so anyway you serve it, you can’t go wrong.

POST DETAILS


SUNNIES // CHLOE C/O

JUMPSUIT // ABERCROMBIE (SIMILAR)

SHOES // BY JAMES

EARRINGS + NECKLACE // MEJURI C/O

VINTAGE SILVERWARE + SERVING SPOONS // THRIFTED

SMALL VINTAGE WOODEN BOARD // ETSY

LARGE VINTAGE WOODEN BOARD // ELSIE GREEN

KNIFE // FLOTSAM+FORK C/O

PEPPER MILL + OLIVE OIL BOTTLE // AMAZON

LINEN NAPKINS // H&M

SERVING BOWL + GLASSES // WORLD MARKET

PLATES // CRATE & BARREL

SMALL WHITE PINCH BOWL // HOME STORE IN AUSTIN

INGREDIENTS

  • 2 large peaches, sliced in half + pits removed

  • 1 large ear of corn

  • 1 large ball of burrata

  • Juice of 1/2 a lemon

  • 1 tablespoon olive oil + additional for grilling

  • 1/2 a jalapeño, seeds removed + thinly sliced

  • A handful of fresh basil

  • Salt + pepper, to taste

  • Sourdough bread, sliced (optional)


INSTRUCTIONS

  1. Generously brush peaches and corn with olive oil.

  2. Turn your grill on to medium-high heat. Place the corn on the grate. After about 5 minutes, add the peaches, sliced side down. Cook for 10 minutes, rotating the corn every few minutes. Remove corn and peaches to a plate or tray and allow to cool for a few minutes. If using bread, brush the slices with olive oil and place on the grill. Cook 1 minute, then flip over and grill 1 more minute. Remove to a serving dish.

  3. Once the peaches and corn have cooled, slice the peaches and remove the corn from the cob. Place in a serving dish. Gently break the burrata over the top. Drizzle with the lemon juice and 1 tablespoon olive oil. Garnish with jalapeño slices and fresh basil. Sprinkle with salt and pepper and serve immediately with the bread on the side (if using the bread, which I highly recommend for soaking up all of the those yummy juices).

NOTES

This salad is totally customizable so feel free to add your own touches. A few of my favorite additions include using nectarines instead of, or alongside of the peaches, adding pickled onions and/or arugula, and sprinkling dukkah or some toasted nuts on top.