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Corn, Peach & Basil Salad



For salad

2 yellow peaches, diced
1 cup fire roasted corn
1 jalapeno, minced
1/2 red onion, diced
5 basil leaves, thinly sliced
2 tbsp. olive oil
Juice of one lime
Salt & pepper
2-3 Balls of burrata cheese

For baguette

1 baguette, thinly sliced
1/4 cup of olive oil
Salt & pepper


Step 1

Lightly brush corncobs with 2 tablespoons of olive oil and grill for 2-3 minutes on a grill or grill pan. Canned fire roasted corn also works for this ingredient. Cut corn off the cobs and place into a large bowl.

Step 2

Add diced peaches, jalapeno, red onion, basil leaves and juice of a lime to fire roasted corn kernels. Sprinkle with salt and pepper and stir well.

Step 3

Brush baguette slices with a light coat of olive oil on both sides. Grill baguette on a grill pan or grill for 30-60 seconds on one side.

Step 4

Arrange burrata balls on a serving platter. Top cheese with salad and arrange serve with grilled baguette slices.