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.
Servings: 6 servings
- 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!