Charred Corn & Peach Salad with Burrata
Sweet charred corn, caramelised peaches and creamy burrata work so well in this fresh, zippy salad. Simple to make and packed with flavour, it's perfect for sharing or serving alongside a summer BBQ.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
3 corn on the cobs
2 Peaches (halved, stoned and cut into wedges)
1 burrata (200g)
2 tbsp olive oil
8 basil leaves
salt & pepper (to taste)
Recipe:
Bring a large saucepan of salted water to the boil and cook the corn for 5 minutes. Drain well. Heat a griddle pan or barbecue over a high heat and char the corn for 6-8 minutes, turning occasionally until charred. Leave to cool slightly. Once you can touch them, stand the corn on its base and use a sharp knife to slice the kernels from the cobs.
Brush the peach wedges lightly with a little of the olive oil. Grill for 3 minutes on each side, or until lightly caramelised. Don't leave for too long as you don't want the peaches to disintegrate.
Arrange the charred corn and grilled peaches on a serving platter. Place the burrata in the centre and tear over the basil leaves.
Finish the dish: Drizzle with the remaining olive oil and season with salt and freshly ground black pepper. Serve immediately, tearing into the burrata so its creamy centre mixes with the sweet corn and smoky peaches.
How to store
This salad is best served fresh. If preparing ahead, grill the corn and peaches in advance and keep them in the fridge for up to 2 days. Assemble with the burrata and basil just before serving.
