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



  • 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


  1. 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.
  2. 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.
  3. 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