Something that brings me true joy is cooking — I love spending hours in the kitchen with a glass of wine, exploring new recipes. In the busyness of life, I’d let this really slip out of my regular routine, instead leaning more on Will to cook or take-out food while I let work take over my schedule. But I’ve recently reset my priorities a bit, pushing for more “me time” to slow down and enjoy things like cooking, cleaning, and gardening again that really fill my cup.
With that, I have to share this new, absolute favorite recipe I discovered that has immediately entered the core rotation for our summer meals at home: summer corn & burrata panzenella! I love it paired with fresh grilled salmon, personally, but it lends itself easily as a side to any of your favorites. The real critical component to this is the homemade croutons a la hand-torn crusty bread — its the supreme foundation of yum factor here! Beyond that, this dish just lets all the best flavors of summer sing: tomatoes, corn, basil, and burrata. You can’t lose.
Summer Corn & Burrata Panzanella
Alone as a side or with your favorite grilled fish, this has been an absolute favorite in our kitchen lately. It celebrates all the best flavors of summer: tomatoes, corn, basil, and burrata...you can't lose!
3cupsfresh cut corn kernals(usually 3-4 ears of corn)
kosher salt + pepper(to taste)
1cupcherry tomatoes, halved
1cupfresh basil(small leaves left whole, or large leaves roughly torn)
parmesan(garnish to taste)
To make the dressing: In a small blender or food processor, add the parmesan cheese and boiling water and process until the cheese is melted and evenly incorporated, about 15 to 30 seconds. Slowly dribble in the extra-virgin olive oil until emulsified, then add the black pepper. Reserve 1/4 cup of the dressing for assembling the salad (Step 5).
Add the bread and corn to a large bowl. Season with a few big pinches of salt, then add the dressing (minus the 1/4 cup you've set aside). Toss until the bread and corn are thoroughly coated on all sides with the dressing. Spread across a parchment-lined sheet pan. Keep this bowl aside to reuse for step 4.
Place the sheet pan in a cold oven, and heat to 375 degrees F. When the oven reaches temp, check the croutons. If they’re browning nicely, remove the sheet pan from the oven and flip them and stir the corn. (If not, keep baking for a few minutes longer.) After you’ve flipped the croutons, bake about 4 to 6 minutes longer (but could be a little longer or shorter depending on your oven), or until they’re golden and crispy on the outside, but still a little soft in some parts from the dressing. As they cool, they’ll continue to crisp up.
Meanwhile, add the halved cherry tomatoes to the large bowl you used in step 2. Season with a few pinches of salt and pepper, then gently toss them so they’re coated in any residual dressing clinging to the bowl.
After the croutons and corn have cooled for a few minutes, toss in the tomatoes and arugula, and drizzle a little more of the dressing over the entire salad. I like to also add a light drizzle of extra virgin olive oil across the top. Add the basil and big torn pieces of burrata —then top with more grated parmesan and black pepper, to taste. (Alternatively, assemble the salad on your favorite serving platter.) Serve at room temperature.
Disclosure: Millay Studio may contain sponsored content and contextual affiliate links. Affiliate links signify that I may receive a commission on sales of products that I link to at no extra cost to you. Thank you for your support!