Ingredients
Scale
- 3 peaches sliced
- 3 ears of corn husks removed, grilled and kernels cut off
- 2 balls burrata torn into chunks
- 3 tablespoons pepitas toasted
- basil leaves to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the grill to 400°F and rub olive oil and salt onto the ears of corn. Grill for 8-10 minutes, rotating occasionally until cooked evenly. Remove from the grill and cut the kernels off the cob once cooled.
- In a jar or bowl, combine balsamic vinegar, dijon mustard, maple syrup or honey, and olive oil. Cover and shake or whisk until combined. Taste and adjust seasoning if needed.
- On a serving platter, arrange the sliced peaches and sprinkle the corn over them.
- Tear burrata into chunks and place over the peaches and corn. Top with pepitas and basil leaves. Drizzle the balsamic vinaigrette over the salad and serve immediately.
Notes
Grilling the corn enhances its sweetness; feel free to adjust the grilling time to achieve your preferred level of char.
Substitute maple syrup with honey if desired for a slightly different flavor profile.
Fresh basil adds great aroma; you can also use mint for a different twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg