Grilled Corn Summer Salad with Peaches, Tomatoes, Burrata + Arugula Pesto
This grilled corn summer salad with pesto sauce is a seasonal twist on classic corn tomato salad using fresh corn, juicy peaches, creamy burrata and arugula pesto. Wow your guests with this healthy, delicious salad, the perfect side dish for your next BBQ.
You guys, Root+ Revel was on a podcast!! I’m having a mini celebrity moment here when I go to iTunes, download the Food Heals Nation show, hear my voice playing back at me and completely FREAK OUT!!
It’s so surreal, but I am mostly SO incredibly honored to be able to share my story with the FHN audience. If you’ve been following along here on R+R, you probably already know my story. But if you’re new here, the short version goes like this:
For years I suffered with digestive issues (namely constipation, nausea and heartburn/acid reflux), going from one dismissive doctor to the next who just threw expensive prescription medication at my problems, medication that had very serious side effects and ultimately didn’t even work.
Fed up, I decided to go off all prescriptions, including the birth control pill, to see what my body would do naturally. It freaked out. My face broke out with hundreds of skin-colored bumps all over my cheeks and jawline. My period only came every few months. And I gained 12 pounds in 6 weeks, mostly around my midsection, even though I didn’t change anything about my diet or exercise routine.
My gynecologist dismissed my concerns, saying I was “just getting older” and recommended I go back on the pill until I was ready to have kids. I knew that was so far from the right answer, that going back on the pill would only mask my symptoms, rather than treat the root cause. So I decided to find an integrative medicine practice who would look at my whole picture and help me get to the bottom of this.
That’s when I met Dr. Taz (Related: Don’t miss the In Her Shoes story we did with her last week!) and was finally heard. She ran some blood work and other diagnostic tests, talked with me for over an hour about what was going on, my family history, my lifestyle, my diet and ultimately diagnosed me with PCOS, hypothyroidism and leaky gut.
This is where my story gets better.
Rather than throw prescriptions at me, Dr. Taz worked with me to develop a natural treatment plan that would reverse these disorders through food, lifestyle changes and safe supplements.
I was skeptical, of course. Growing up in the United States, I believed that Western medicine and prescription medication was always the answer to everything. But now, not even one year later, I am living proof that FOOD HEALS!
If any of that resonates with you–if you, too, suffer from digestive issues or hormonal imbalances or auto-immune disease–I hope you’ll stick around here and find healing with me.
I promise to always give you recipes that are as good for you as they are delicious (I’m still a food writer, after all, and flavor is always paramount!).
Get to the Grilled Corn Summer Salad already…
Which finally brings us to today’s recipe: Grilled Summer Corn Salad. It is summer in a bowl, calling on all of my favorite ingredients this time of year–juicy peaches and tomatoes and sweet corn are ripe, healthy and so freakin’ delicious during summer–with a little indulgence thrown in with creamy burrata.
Have you guys ever tried this soft mozzarella cheese? It’s literally filled with cream, so when you bite into it, a decadent, heavenly cream comes bursting out, causing most people to squeal with delight and wonder where this magic has been all of their lives!
Now before anyone gets their panties in a wad, thinking “I thought she doesn’t eat dairy”, let me stop you right there. Yes, it’s true. Normally, I do try to limit my dairy intake. But this recipe is a perfect example of the 80:20 lifestyle we swear by around these parts.
And it’s the 4th of July, it’s a long holiday weekend and I’m going to celebrate life with cheese, dammit! You should, too. Life is too short to never eat cheese–it’s one of the purest joys in the world (unless, you’re lactose intolerant, in which case I say I’m so sorry and then pretend to tell you it’s not really that good, and what’s better than eating cheese is feeling good and that part is true. OK I’m stopping.)
Plus there’s arugula pesto, one of my most treasured green sauces!
This is the perfect side dish for any BBQs you might be hosting this Independence Day. Grill up some corn cobs while you’re hanging outside with friends, glass of Rose in tow (I hope!), and then toss it with the abundance of fresh, seasonal produce and bright, tangy pesto.
It’s so quick and easy and requires no time slaving away inside over a hot stove. This is what summer is all about.
I personally had to make mine last weekend because tomorrow we are headed to Vegas to celebrate my mother-in-law’s birthday and ring in the holiday poolside at the Bellagio. How lucky am I?
Please expect many green detox smoothies upon my return next week–I have a feeling this weekend is going to look more like the 20-80 lifestyle!–but until then, I hope this summer salad brings you much joy this holiday.
If you make it, please post your photos on Instagram and tag #rootandrevel or @rootandrevel so I can see! Happy 4th!
- 4 ears organic corn , husks removed
- 1 tablespoon organic grass-fed ghee , melted (I recommend 4th and Heart)
- 3 ripe peaches , diced
- 1 cup cherry tomatoes , halved
- 1/4 cup Arugula Pesto
- salt and pepper , to taste
- 2 balls burrata cheese , torn into pieces
- Heat a grill (or you can use a cast iron skillet) over medium-high heat. Rub the corn cobs with melted ghee and arrange on grill. Cook until corn starts to char and then rotate until all sides are evenly blackened, about 2-3 minutes per side.
- Remove corn from grill and cut the end off one side to create a flat surface. Stand the corn up with the flat surface down and use your knife to remove the corn from the cob. I recommend using a large glass bowl to catch the corn kernels as they fall.
- To the same bowl, add the peaches, tomatoes and pesto and toss to combine. Season to taste with salt and pepper. Add the torn burrata pieces and gently toss to mix through.
- Serve and enjoy!
Photo Credit: Heidi Geldhauser
Photo Credit: Heidi Geldhauser
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