Burrata and Corn Salad with Basil Lime Dressing
This vibrant summer salad celebrates the sweetness of fresh corn, the creamy indulgence of burrata, and the zesty brightness of a basil-lime dressing. Grilled corn kernels add a smoky-sweet depth, while cherry tomatoes bring juiciness. The burrata’s luscious center ties everything together, making this salad equally perfect as a side dish for a barbecue or a light, elegant main course.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Salad:
4 fresh corn cobs, husked
2 tbsp olive oil
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
4 cups mixed salad greens or arugula
8 oz (225 g) burrata cheese (2 medium balls or 4 small)
Sea salt & freshly cracked black pepper, to taste
For the Basil Lime Dressing:
1 cup fresh basil leaves, packed
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice (about 1 lime)
1 tsp lime zest
1 tsp honey (or keto-friendly sweetener for low-carb version)
1 clove garlic, minced
1/4 tsp salt
Freshly ground black pepper, to taste
Instructions
1. Grill the Corn
Preheat a grill or grill pan over medium-high heat.
Brush corn cobs lightly with olive oil and season with salt.
Grill, turning occasionally, until lightly charred on all sides (about 8–10 minutes).
Let cool slightly, then slice kernels off the cob.
2. Make the Basil Lime Dressing
In a blender or food processor, combine basil, olive oil, lime juice, lime zest, honey, garlic, salt, and pepper.
Blend until smooth and vibrant green. Adjust seasoning to taste.
3. Assemble the Salad
On a large platter or salad bowl, arrange the salad greens.
Scatter grilled corn kernels, cherry tomatoes, and red onion slices over the greens.
Tear burrata gently and place over the salad.
Drizzle generously with the basil lime dressing.
Finish with a sprinkle of fresh pepper and a little extra basil for garnish.
Notes & Tips
Burrata swap: If burrata isn’t available, fresh mozzarella or ricotta will work.
Corn tip: If you don’t have a grill, you can roast corn in the oven at 220°C (425°F) for 15–20 minutes.
Make ahead: Grill the corn and make the dressing in advance, then assemble just before serving.
Serving idea: Pair with crusty bread or pita for a heartier meal.
Frequently Asked Questions
Q: Can I make this salad dairy-free?
A:Yes — replace burrata with avocado slices for a creamy, dairy-free option.
Q: Can I use frozen corn?
A: Fresh corn is best for texture, but frozen works. Just thaw, dry well, and grill or roast to get some char.
Q: How long will leftovers keep?
A: This salad is best fresh, but without the burrata, it will last 1–2 days in the fridge. Add cheese just before serving.
Nutritional Information
Calories: ~280 kcal
Protein: 9 g
Carbohydrates: 20 g
Fiber: 4 g
Sugars: 7 g
Fat: 18 g
Saturated Fat: 7 g
Sodium: 300 mg