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Charred Corn, Tomato and Burrata Salad

Sonja Bradfield
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side
Servings 6 servings


  • 2 large ripe tomatoes
  • 2 ears of sweet corn shucked
  • 1 large ball of burrata or 2 - 4 oz balls of burrata
  • 1/4 cup fresh basil leaves
  • 1 cup of crusty bread cut into cubes
  • 3 tablespoons of extra virgin olive oil divided
  • salt
  • freshly ground pepper


  • Process the bread cubes in a food processor until it is transformed into coarse crumbs. Heat a tablespoon and a half of oil in a skillet over medium high heat. Toast the crumbs until golden brown, stirring frequently. Let drain on paper towels and sprinkle with a pinch of salt.
  • Turn on a grill to high heat or your broiler. Lightly coat or spray corn and put on grill or under the broiler until lightly charred, about 5-7 minutes. Turn several times to ensure even color. Set aside until cool enough to handle.
  • Meanwhile, chop the tomatoes into 1-inch cubes and layer on a large serving plate. Cut corn kernels off the cob and layer on top of the tomatoes. Sprinkle vegetables with salt.
  • Set burrata on top of the corn and tomato, and drizzle rest of the oil on top of the cheese. Sprinkle cheese and vegetables evenly with toasted breadcrumbs.
  • Stack basil leaves and roll tightly into a long cylinder. Slice into thin strips (chiffonade) and garnish the top of the burrata with the basil.
  • Sprinkle freshly ground pepper over the salad.