Grilling the corn and green onions in this salad gives it a smoky component that pairs beautifully with the sweet-tart flavor of peak-season nectarines and creamy burrata. Substitute a peach if nectarines are not available.
Grilled Corn, Nectarine, and Burrata Salad
- Preheat a greased grill or grill pan (with lid) to medium-high. Brush corn with one-quarter of the oil. Place corn and onions on grill, cover and grill until onions are charred on one side, about 3 minutes. Transfer onions to a cutting board. Rotate corn and continue to grill until kernels are bright yellow and charred in places, about 10 minutes more.
- Chop onions and transfer to a platter. Hold a corn cob vertical to a cutting board and slice kernels off with a sharp knife. Repeat with remaining corn and add to platter with onions. Discard cobs.
- To platter, add tomatoes, burrata, nectarine, basil, vinegar, salt, and pepper and toss. Let salad stand for 10 minutes. Drizzle with remaining three-quarters of the oil and toss to combine.
From Clean Eating