I don’t think I’ve ever created a salad easier than this one. I can’t even begin to describe just how D to the LISH this salad truly is! I couldn’t stay out of it. It’s only 4 ingredients and every one of them play off each other so well! Let’s start with the crunchy, sweet corn. I was TODAY years old when I discovered that you don’t have to cook corn to enjoy it. This corn was sliced right off the cob and ready to eat! I started with spreading out my creamy, burrata cheese on the bottom of my serving bowl and in a small mixing bowl, I tossed my corn and mini heirlooms with a drizzle of olive oil, S&P. I topped the burrata with the corn and tomatoes. Then, I added fresh basil to really take this salad over the top! You can use whatever type of tomato makes you happy in this salad. They’re all in season right now, so pick your favorites and enjoy! I paired this salad with a perfectly grilled ribeye fresh off the charcoal and I cannot recommend a better pairing. We have a couple weeks left of Summer and the late season produce is ripe and ready! Take advantage of it now and Dive In!
Summer Corn Salad with Mini Heirlooms & Burrata
4
servings10
minutesIngredients
4 4 Ears of Sweet Corn
1 cup 1 Mini Heirlooms or Tomatoes of Choice
1/4 – 1/2 cup 1/4 – 1/2 Basil Leaves
2 2 Balls of Burrata
1 Tbsp 1 Olive Oil
S&P to Taste
Directions
- To begin, spread burrata onto your salad platter
- Cut corn off the cob and place in a mixing bowl with sliced heirlooms, basil leaves, olive oil and S&P. Toss well
- Top burrata with the corn salad and enjoy!