Grilled Corn and Tomato Salad Recipe
RECIPE
Grilled Corn & Burrata Salad with Charred Tomato Vinaigrette & Crispy Prosciutto13-15m totalSummer's peak produce meets Italian elegance: charred sweet corn, creamy burrata, and a tangy tomato gastrique with crispy prosciutto shards and basil oil
INGREDIENTS
CORN
- Corn4 ears fresh corn, husked
VINAIGRETTE
- Tomatoes1.5 lbs ripe heirloom tomatoes, mixed varieties
BURRATA
- Burrata2 fresh burrata balls (8 oz total)
PROSCIUTTO
- Prosciutto6 slices quality prosciutto di Parma
OILS & GARNISH
- Fresh herbs1 bunch fresh basil, 1 bunch fresh chives
PANTRY
- Pantry itemsExtra virgin olive oil, aged balsamic, sherry vinegar, fleur de sel, cracked pepper
STAGE 1
CORN
Char corn on grill
High heat grill or cast iron, turn every 2 minutes until kernels are deeply caramelized and charred in spots, rest 5 minutes then cut from cob
VINAIGRETTE
Blister tomatoes in cast iron
High heat cast iron, halved tomatoes cut-side down until skin blackens and releases juices, 4-5 minutes, set aside with all pan juices
OILS & GARNISH
Basil oil
Blanch basil leaves 30 seconds, ice bath, spin dry, blend with 1/2 cup olive oil, fine sieve, chill
PROSCIUTTO
Crisp prosciutto
200°F oven on parchment, 6-8 minutes until translucent and shatter-crisp, cool and break into shards
STAGE 2
COMBINING
Blister tomatoes in cast iron
Build tomato vinaigrette
Roughly chop charred tomatoes, whisk with 2 tbsp aged balsamic, 1 tbsp sherry vinegar, 1/4 cup olive oil, salt & pepper, let rest 5 minutes for flavors to meld
STAGE 3
COMBINING
Char corn on grill+Build tomato vinaigrette+Basil oil+Crisp prosciutto
Plate salad
Scatter charred corn in wide bowl, drizzle warm tomato vinaigrette around edge, nestle burrata in center, crown with prosciutto shards, drizzle basil oil, finish with fleur de sel, chives, cracked pepper, serve immediately