You’ll Want to Make This Grilled Corn, Nectarine, and Burrata Salad All Summer
It's the summer season on a plate.
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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
Ingredients
- 3 ears corn, shucked
- 2 Tbsp. extra-virgin olive oil, divided
- 3 green onions, roots trimmed, left whole
- 1 cup halved cherry tomatoes
- 4½ oz. burrata or fresh mozzarella cheese, torn into bite-size pieces
- 1 large nectarine, pitted and cut into thin wedges
- ¼ cup basil leaves, torn
- 1½ Tbsp. apple cider vinegar
- ¼ tsp. each sea salt and ground black pepper
Preparation
- 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