Burrata Con Huitlacoche Recipe
Huitlacoche succotash, heirloom tomatoes, salsa verde, candied pepitas, toasted sourdough
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Ingredients
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For the Huitlacoche Succotash
For the Salsa Verde
For the Candied Pepitas
For Assembly
Method
Prepare the Huitlacoche Succotash
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper, and sauté for about 3-4 minutes until softened.
- 2
- 3
Add Sweet Corn
Stir in the sweet corn kernels, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
Make the Salsa Verde
- 4
Prepare the Candied Pepitas
- 5
Toast the Pepitas
In a small skillet over medium heat, combine the pumpkin seeds, brown sugar, cinnamon, and salt. Cook while stirring constantly until the sugar has melted and the seeds are coated, about 4-5 minutes. Transfer to a plate to cool.
Assemble the Dish
- 6
Plate the Ingredients
On each slice of toasted sourdough, layer the huitlacoche succotash, sliced heirloom tomatoes, and burrata cheese.
- 7
Drizzle with Salsa Verde
Drizzle the prepared salsa verde over the assembled dish, and sprinkle with candied pepitas for added crunch.
- 8
Serve
Serve immediately while the bread is still warm, and enjoy your Burrata con Huitlacoche!
