Sweet Corn Burrata Caprese Recipe

Cook or chill corn

If using fresh ears, bring a pot of salted water to a boil. Add corn and cook 4 minutes until tender; drain and immediately plunge into ice water to stop cooking and chill. If grilling: brush ears lightly with oil and grill over medium-high heat, turning, until charred in spots (6–8 minutes), then cool. When cool, cut kernels off the cob and transfer to a bowl. Reserve in refrigerator until assembly.

Prep tomatoes

While corn cools, wash tomatoes. Slice larger tomatoes into 1/4-inch rounds or halve smaller cherry/grape tomatoes. Place on a paper towel briefly to remove excess juices so salad isn't watery. Transfer to a serving platter or large shallow bowl, arranging a base for burrata.

In a small bowl or jar, whisk together extra-virgin olive oil (3 tbs), balsamic vinegar (1.5 tbs), honey (1 tsp, optional), fresh lemon juice (1 tsp), sea salt (1 tsp), and black pepper (1/2 tsp) until emulsified. Taste and adjust seasoning—add more honey if too sharp or a pinch more salt if flat.

On the platter with tomatoes, scatter the chilled corn kernels evenly over and around the tomato slices/halves. Arrange arugula (3 cups) either under the tomatoes and corn as a bed or lightly tossed on top for texture and peppery bite.

Place burrata pieces (2) on the salad: nestle them centrally or spaced for sharing. Using a small knife, gently tear open the top of each burrata just before serving so the creamy center spills onto the tomatoes and corn.

Spoon the prepared dressing over the burrata, tomatoes, corn, and arugula, focusing a little extra on the cheese so it soaks up flavor. Drizzle the aged balsamic (part of the dressing) with a little extra if desired for visual contrast and sweetness.

Scatter torn basil leaves (1/2 cup) and toasted pine nuts or almonds (2 tbs) over the salad. Add a final light drizzle of olive oil (1 tsp) and a crack of extra black pepper (1/4 tsp). If desired, sprinkle a tiny pinch more sea salt to taste.

Serve immediately while burrata is creamy and corn is chilled. Provide crusty bread or grilled sourdough on the side for scooping, if desired.