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Grilled Corn, Nectarine, and Burrata Salad

The salad you'll make all summer

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Grilling components of this this corn, nectarine, and burrata salad gives it a smoky element that pairs beautifully with the sweet-tart flavors and creamy textures. Substitute a peach if nectarines are not available. For a vegan alternative, try seeking out dairy-free burrata (it exists!) or just go with your favorite vegan mozzarella.


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Grilled Corn, Nectarine, and Burrata Salad

Servings
4
Prep Time
20 min
Duration
30 min

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

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.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 241
  • Carbohydrate Content 21 g
  • Cholesterol Content 19 mg
  • Fat Content 15 g
  • Fiber Content 3 g
  • Protein Content 10 g
  • Saturated Fat Content 5 g
  • Sodium Content 203 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 1 g