Charred corn, tomato and burrata salad

Delight your palate with a vibrant charred corn and tomato salad complemented by creamy burrata cheese. A culinary masterpiece bursting with fresh flavors.

Ingredients:

• 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

Instructions:

1. Pulse the bread cubes in a food processor until they turn into coarse crumbs. Heat one and a half tablespoons of oil in a skillet over medium high heat. Cook the crumbs until they become golden brown, stirring regularly. Allow them to drain on paper towels and season with a pinch of salt.
2. Preheat a grill to high temperature or use the broiler. Lightly cover or spray the corn and place them on the grill or under the broiler until slightly charred, for around 5-7 minutes. Turn the corn multiple times to ensure even cooking. Let them cool down before handling.
3. While waiting, dice the tomatoes into 1-inch pieces and arrange them on a large serving platter. Remove the corn kernels off the cob and place them over the tomatoes. Season the vegetables with salt.
4. Position the burrata on the top of the corn and tomatoes, then drizzle the remaining oil over the cheese. Sprinkle the breadcrumbs evenly over the cheese and vegetables.
5. Roll up the basil leaves and slice them into thin strips (chiffonade). Use the basil as a garnish on top of the burrata.
6. Sprinkle the salad with freshly ground pepper.

Summary:

• Calories: 2083 kcal
• Fat: 147 g
• Protein: 116 g
• Carbs: 82 g
• Potassium: 1746 mg
• Magnesium: 227 mg