Grilled Corn Tomato Burrata Basil Salad
This grilled corn tomato burrata basil salad is the kind of dish that stops conversation the moment you set it on the table — and it tastes even better than it looks.
I first made it for a Labor Day cookout when the farmers market was overflowing with heirloom tomatoes and ears of corn so fresh they practically glowed. The whole thing came together in twenty minutes, and every plate was scraped clean.
What’s the secret to a summer salad that never gets old? It’s letting peak-season ingredients do most of the work. Charred, smoky corn. Jammy, jewel-toned tomatoes. Pillowy burrata that spills open at the table. Well, it’s basically August in a bowl.
Table of Contents
Ingredients
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Salad Base | Fresh corn, husks removed | 4 ears | Frozen thawed kernels work off-season |
| Salad Base | Heirloom tomatoes, sliced | 3 cups | Cherry tomatoes, halved, also work great |
| Star Ingredient | Burrata cheese | 2 balls (about 8 oz / 225 g) | Fresh mozzarella if burrata is unavailable |
| Herb | Fresh basil leaves, torn | 1/3 cup | Do not chop — tearing preserves flavor |
| Aromatics | Red onion, thinly sliced | 1/4 small | Soak in cold water 10 min to mellow |
| Crunch (optional) | Toasted pine nuts or pistachios | 1/4 cup | Adds texture; skip for nut-free |
| Finishing | Flaky sea salt | To taste | Maldon or fleur de sel preferred |
| Finishing | Freshly ground black pepper | To taste | Crack generously over burrata |
| Dressing | Extra-virgin olive oil | 3 tbsp | Use the best quality you have |
| Dressing | Balsamic vinegar | 2 tbsp | Aged balsamic for deeper sweetness |
| Dressing | Fresh lemon juice | 1 tbsp | Brightens the whole dressing |
| Dressing | Honey | 1 tsp | Agave works for vegan version |
| Dressing | Dijon mustard | 1 tsp | Emulsifies the vinaigrette |
| Dressing | Garlic clove, finely grated | 1 small | Microplane for smoothest result |
| Dressing | Kosher salt | 1/2 tsp | Adjust at the end |
| Dressing | Freshly ground black pepper | 1/4 tsp | Into the dressing and over the top |
Instructions
Grill the corn. Preheat a grill or grill pan over medium-high heat. Grill the corn for 8 to 10 minutes, turning occasionally, until you see deep golden char marks on each side.
The kernels should smell nutty and slightly smoky — like popcorn meeting a summer bonfire. Let the cobs cool for a few minutes, then slice the kernels off with a sharp knife.
Prepare the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until fully combined and slightly glossy.
After making this dozens of times, I always mix the dressing first so the garlic has a few extra minutes to mellow into the vinegar while I prep everything else.
Assemble the salad. Arrange the tomato slices across a large serving platter in a single, slightly overlapping layer. Scatter the warm grilled corn kernels over the top, then tuck in the red onion slices.
The contrast of the red and gold against the white platter is half the appeal here — take a moment to make it look gorgeous.
Add the burrata. Nestle the burrata balls onto the salad and gently tear them open with your hands or a spoon to expose the creamy, cloud-like center.
The cream will spill out and mingle with the tomato juices — that’s exactly what you want. This is where the magic of a bold, tangy vinaigrette really shines against something this rich and milky.
Finish and serve. Scatter the torn basil leaves and toasted nuts over everything. Drizzle generously with the balsamic vinaigrette, then finish with flaky salt and a few extra cracks of black pepper.
Serve immediately with extra basil and a final drizzle of good olive oil if you like. This is not a salad that waits well — eat it fresh while the burrata is still cold and the corn is still warm.
Substitutions and Variations
No grill? No problem. Roast the corn under the broiler for 6 to 8 minutes, turning once, until charred spots appear. A cast-iron skillet with a little oil gives a similar smoky result on the stovetop.
For a vegan burrata basil salad, swap the cheese for thick slices of ripe avocado and replace the honey in the dressing with agave. It’s a completely different vibe but equally lush and satisfying.
My family’s favorite variation adds sliced grilled peaches alongside the tomatoes — the sweetness plays beautifully against the balsamic and the salty burrata.
Want to turn this grilled corn salad into a heartier meal? Add sliced marinated grilled steak on top for a protein-packed dinner plate that still feels light and summery.
Expert Tips and Troubleshooting
The single biggest mistake with this salad is using cold burrata straight from the fridge. Pull it out at least 20 minutes before serving — room-temperature burrata is creamier, softer, and tears more beautifully.
If your tomatoes are releasing a lot of liquid, salt them lightly and let them sit on a paper towel for 10 minutes before plating. In my testing, I found this small step keeps the platter from becoming a watery puddle by the time it reaches the table.
For the crispiest char on corn, make sure the grill grates are hot and dry before adding the ears. According to Serious Eats’ guide to grilling corn, skipping oil on the cob actually helps develop better char without steaming.
Red onion too sharp? Soak sliced onion in cold water for 10 minutes, then drain and pat dry. It tames the bite while keeping the crunch and color intact.
Storage and Meal Prep
| Component | Storage Method | Duration |
|---|---|---|
| Grilled corn kernels | Airtight container, refrigerator | Up to 3 days |
| Balsamic vinaigrette | Sealed jar, refrigerator | Up to 1 week |
| Assembled salad (with burrata) | Not recommended — serve fresh | Eat immediately |
The grilled corn and dressing are both excellent make-ahead components for meal prep. Grill a big batch of corn on Sunday and use it across salads, grain bowls, and this dish all week.
Burrata should always be added fresh at serving — it does not hold well once torn open. Everything else can be prepped up to a day ahead and stored separately in the fridge.
Serving Suggestions
This salad is stunning as a starter at any summer dinner party, but it’s substantial enough to anchor a light lunch on its own. Serve it alongside a crunchy bread like focaccia to scoop up the burrata cream and tomato juices.
For a full spread, pair it with our roasted red pepper orzo crunch salad — together they make a vibrant, crowd-pleasing vegetarian table that’s genuinely impressive with very little effort.
Grilled Corn Tomato Burrata Basil Salad FAQs
Can I make this grilled corn salad ahead of time?
You can prep the components up to one day ahead, but assemble just before serving. Grill the corn, make the dressing, and slice the tomatoes in advance — add the burrata and basil only at the last minute.
What can I use instead of burrata?
Fresh mozzarella is the closest substitute — it’s less creamy but melts into the salad similarly. Thick slices of ripe avocado work well for a dairy-free version with a similar richness.
How do I grill corn without a grill?
Broil the husked cobs on a baking sheet 4 to 6 inches from the heat for 6 to 8 minutes, turning once, until charred in spots. A hot cast-iron skillet with a little oil also produces great char on the stovetop.
Why is my august salad watery on the platter?
Tomatoes release liquid as they sit, especially once salted. Pat sliced tomatoes dry on a paper towel before plating, and dress the salad right before serving rather than letting it sit undressed.
Best way to cut corn off the cob cleanly?
Stand the cooled cob upright in the center of a large bowl and slice downward with a sharp chef’s knife. The bowl catches all the kernels and prevents them from scattering across your counter.
Final Thoughts
This grilled corn tomato burrata basil salad is proof that the most impressive summer dishes are often the simplest ones.
Honestly, if you make it once, it’ll be on your table every August from here on out. Save it to Pinterest for later and drop a comment below to tell me what variation you tried first!
Grilled Corn Tomato Burrata Basil Salad
Equipment
- Grill
- Grill pan
- Sharp knife
- Mixing bowl
- Whisk
Ingredients
Salad Base
- 4 ears Fresh corn, husks removed Frozen thawed kernels work off-season
- 3 cups Heirloom tomatoes, sliced Cherry tomatoes can also be used
Star Ingredient
- 2 balls Burrata cheese About 8 oz / 225 g; fresh mozzarella can substitute
Herb
- â…“ cup Fresh basil leaves, torn Do not chop
Aromatics
- ¼ small Red onion, thinly sliced Soak in cold water for 10 minutes to mellow
Crunch
- ¼ cup Toasted pine nuts or pistachios Optional; skip for nut-free version
Finishing
- To taste Flaky sea salt Maldon or fleur de sel preferred
- To taste Freshly ground black pepper Crack generously over burrata
Dressing
- 3 tbsp Extra-virgin olive oil Use the best quality available
- 2 tbsp Balsamic vinegar Aged balsamic adds deeper sweetness
- 1 tbsp Fresh lemon juice Brightens the dressing
- 1 tsp Honey Agave works for vegan version
- 1 tsp Dijon mustard Helps emulsify the vinaigrette
- 1 small clove Garlic clove, finely grated Microplane for smoothest result
- ½ tsp Kosher salt Adjust at the end
- ¼ tsp Freshly ground black pepper Add to dressing and salad
Instructions
- Preheat a grill or grill pan over medium-high heat. Grill the corn for 8 to 10 minutes, turning occasionally, until deep golden char marks appear. Let cool slightly, then slice the kernels from the cobs.
- Whisk together olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl or jar until smooth and combined.
- Arrange sliced tomatoes on a large serving platter. Scatter grilled corn kernels over the tomatoes and add sliced red onion.
- Add the burrata balls to the salad and gently tear them open to expose the creamy center.
- Top with torn basil leaves and toasted nuts. Drizzle with balsamic vinaigrette and finish with flaky salt and freshly ground black pepper. Serve immediately.
