Heather & Holiday Browse recipes

Recipe No. 04 · BBQ

BBQ

Charred Corn & Burrata Salad

This is the salad that makes people forget there is meat on the grill. Sweet, creamy, a little spicy, very generous.

Serves 6 Easy
Charred corn kernels tumbling over creamy burrata on a platter, basil leaves and chili honey catching the late sun

Ingredients

  • 4 ears corn, husked
  • 2 tbsp olive oil
  • 2 balls burrata (about 8 oz each)
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves
  • 2 tbsp chili honey (or honey plus pinch of chili flakes)
  • 1 tbsp red wine vinegar
  • Flaky salt and black pepper

Method

  1. Brush corn with 1 tbsp olive oil and season with salt. Grill over medium-high heat, turning, until charred in spots, about 10 minutes.
  2. Let corn cool slightly, then cut kernels from the cob into a large bowl.
  3. Add tomatoes, red onion, remaining olive oil, vinegar, salt, and pepper. Toss gently.
  4. Tear burrata into rough pieces and arrange over the corn mixture.
  5. Drizzle with chili honey, scatter basil, and serve immediately while the burrata is still cool and creamy.
“Shuck the corn before guests arrive so you are not wrestling husks while everyone is hungry. Burrata waits until the last second.” Heather Holiday