Mary Beth Clark

Culinary Educator · Consultant · Author

Grilled Corn Salad with Burrata and Basil

www.marybethclark.com

Grilled Corn Salad is such a perfect summertime dish, especially for cookouts, picnics, and outdoor parties. Lovers of sweet corn are passionate about their favorite variety, and this dish welcomes all whether yellow Golden Bantam, bi-color Ambrosia, crimson Ruby Queen, Silver Queen white, hybrids, and heirlooms.

Keep it simple and let the corn shine, sweet 'n smoky. Accent with crunchy seasonal ingredients such as peppers and scallions, maybe celery, tiny broccoli buds, sugar snap peas, pickled onions, radishes. Garnish with edible herbs and their flowers such as basil, coriander, mint, parsley, pipicha, oregano, or summer savory. Add the unusual. The creaminess of fresh burrata is absolutely luscious. Double or triple quantites as you wish. Serve as an appetizer, a main dish, or side dish.
 

4 servings. Grilling time is 10 to 15 minutes.

Salad:
1 pound grilled corn kernels (corn from 6 large grilled cobs)
1 small sweet red pepper, finely chopped
2 scallions, thinly sliced
Salt to taste
Freshly ground pepper to taste
Ground chipotle pepper, hot cayenne pepper, or smoky paprika to taste

Arugula and spinach as a bed
Extra-virgin olive oil
1 medium burrata, whole, sliced, or cut into large pieces
Fresh basil leaves and other edible herbs
 

Just Before Serving: Toss the grilled corn kernels, red pepper, and scallions together. Season to taste with salt and pepper and toss. Arrange the arugula and spinach in the bottom of the serving bowl. Spoon the corn salad on top. Garnish with burrata and fresh basil leaves. Drizzle olive oil over all.

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