This post may contain affiliate links, please see our privacy policy for details.

Grilled corn, peppers, fresh basil, sweet peaches, and burrata cheese all come together in this delicious, quick, and easy summer salad. This salad has all the fresh flavors of summer that everyone loves, but with a kick! Plus a ball (or two) of creamy burrata cheese. I like to call it the perfect summer salad, that’s equally great as an appetizer, side dish, or light lunch.

overhead photo of Spicy Corn and Peaches with Burrata with burrata broken

This salad might be jumping the gun a bit on summer flavors. I am aware it’s only the end of May, but I figured it’s OK, because Memorial Day is Monday, and a salad like this should be an item on everyone’s upcoming menus. Plus, if I’m being honest, I just really couldn’t wait to share this. It’s so fresh, light, flavorful, and an all-around great warm weather dish.

Speaking of warm weather, I am in LA this week for work, and while it’s not quite as hot as I’d like (where are the eighty degree temps?!), LA is definitely in summertime mode. It’s always fun coming here, and never feels all that much like work. Spending the day in and out of meetings, but hoping to get out into the sunshine for a little bit sometime this afternoon!

overhead prep photo of Spicy Corn and Peaches with Burrata

So let’s talk about this spicy corn, peach, and burrata situation.

It’s really no secret that I love burrata cheese. For those of you who have not been long time readers, burrata cheese looks just like a ball of fresh mozzarella, but the inside is more like an extra creamy ricotta cheese. If you have yet to try it, you need do so as soon as possible. This is dramatic, but I do think it’s kind of life changing, and you need to experience it.

And that’s my burrata cheese cheer.

close up overhead photo of Spicy Corn and Peaches with Burrata

This is one of those recipes that I was never planning on sharing, but after devouring it by the spoonful, I realized it was too good not to share.

It’s definitely very early in the peach season, but I found some fresh California peaches at the grocery store the other week and couldn’t help but grab a few. I wasn’t sure how they would taste, but they ended up being so delicious. I knew I had a few ears of fresh corn on hand, so I decided to make a simple salad using the corn and peaches and a few other ingredients from my fridge and pantry. It made for the best quick and delicious meal on a boring “computer” day when I wasn’t cooking anything up in the kitchen.

Even on days when I am not cooking, my fridge is normally pretty full of food, so I was probably luckier than most to have some fresh ears of corn, a couple of spicy Fresno peppers, lots of basil, lemons, limes, peaches, and I even got really lucky with a ball of fresh burrata cheese.

angled photo of Spicy Corn and Peaches with Burrata

My secret to this salad is simple, grill some of the corn, but leave one ear raw for a nice burst of sweetness with every single bite. People always seem confused when I use raw corn in recipes, but it’s actually so delicious, and I love mixing it with grilled corn to give a dish a mix of flavors and textures.

To balance the sweetness of the corn and peaches, I threw in a couple of spicy red Fresno peppers. I love the kick of heat they add. If you’re not a huge fan of spicy foods, just reduce the amount of peppers to one or however much you feel you can handle.

For the herbs and citrus. I used fresh basil and oregano, because those are the herbs that have already started to grow in the green house. Plus, fresh basil is hands down my favorite herb to use in the summer.

For the citrusy component, I couldn’t decide between lemons and limes, so I used a little of both and found it to be perfect. Why not use both, you know?

angled photo of Spicy Corn and Peaches with Burrata in big salad bowl

As I said, this simple dish comes together really quickly and it’s great both warm or cold.

I love serving this with a side of grilled bread for scooping, but I also ended up using the leftovers as a topping for some grilled chicken, which yes, was beyond good.

What I really want to stress about this salad is that it’s so much more than a salad. You can serve it as an appetizer with a side of bread, enjoy it as a light lunch, serve it as a topping for grilled chicken, steak, seafood, etc. or even toss it with pasta for a fun pasta dinner.

The options are really endless, so have fun with this.

And of course, plan to add it to that Memorial Day menu that we have been working on all week (remember Monday’s potato salad?).

OR be like me, and enjoy this salad for dinner with a generous side of bread for scooping, and an entire ball of burrata…also known as the single girl’s dinner…for those nights when a girl just doesn’t feel much like cookin’.

Not complaining.

broken into overhead photo of Spicy Corn and Peaches with Burrata

If you make this summer salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Spicy Corn, Peach, and Burrata Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories Per Serving: 324 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 4 ears yellow corn, husked
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 2 jalapeños, or red fresno peppers, seeded and diced
  • 1/3 cup fresh basil, chopped
  • 2 teaspoons chopped fresh oregano
  • zest and juice of 1 lemon
  • juice of 1/2 a lime
  • flakey sea salt
  • 2 peaches, cored and sliced
  • 8 ounces burrata cheese


  • 1. Preheat the grill or grill pan to high. Grill 3 ears corn, turning every 2-3 minutes until lightly charred all over. Remove from the grill and let sit until cool enough to handle. Remove the kernels and add to the salad bowl. During this same time, remove the kernels from the remaining ear of raw corn and also add to the salad bowl. 
    2. To the salad bowl, add the olive oil, peppers, basil, oregano, lemon juice and zest, lime juice, and a large pinch of salt. Stir in the peaches. 
    3. Break the burrata cheese over the salad and drizzle with olive oil. Serve with grilled bread or chips for scooping or as a side salad. 

horizontal photo of Spicy Corn and Peaches with Burrata

I could live on this.

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Bringing this dish to a pool party recently made me the queen of the party, I am telling ya! It was such a show stopper. I brought bread and chips and they were both a hit. I also added some smoked paprika for some fun flavor and color.

    1. Hey Dawn,
      Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  2. Hello,
    I am considering this for a rehearsal dinner side dish at our home in Montana. Can this be made up much ahead of time? What would you suggest?
    Amy Brown
    p.s. I just bought two of your cook books a our local bookstore and am crazy about them both! So amazing. So perfect for the way we live and love to eat!

    1. Hey Amy,
      Thanks so much for purchasing the cookbook, I hope you love it! I would not recommend making this more advance than the morning of. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    OMG this was as amazing as I thought it would be. i made cornbread croutons to serve with it and it was a m a z i n g.

  4. I just made this as a side for steak. This was SO DELICIOUS! We couldn’t stop eating it 🙂 Bonus points for being so easy to whip together!

  5. 5 stars
    I made this last night after searching for something quick on your site to make for dinner. It was a huge hit! My 5 year old kept saying how it was too good to talk to us over dinner. (lol) I didn’t use any peppers since I was feeding to little kids. So so great. Thank you!!

  6. I just LOVE how you are inspired by corn this season. Every time I see you using corn, I get so excited and want to make the dish for dinner. Lol, I even stuffed my freezer with grilled corn just for your recipes 🙂 Wanted to let you know that I made your dish last night, posted the picture on Instagram and linked you!
    Have a wonderful vacation!! And don’t call yourself names, nothing wrong with overpacking– everyone goes through this initially! Just breath next time you pack, remember your favorite pieces that you wear ALL THE TIME, throw a couple new dresses, and you are ready to go! Purposely strive to under pack and maybe you will figure it out 🙂

  7. This is the very best of summer eating right here – can’t wait for the peaches to be ready! 🙂

  8. 5 stars
    I made this for my husband and I to tonight and it was DELICIOUS!!! I mixed the corn with chickpeas and red quinoa to make it a little heartier but still vegetarian. Such a great salad for the summer, thanks for posting! Definitely gained a new fan ?

  9. 5 stars
    This salad was so easy and so delicious. Made it for a bbq yesterday and it was a huge hit, so simple yet tasty.

    1. 5 stars
      This recipe is what brought me to your website. I am in love. Trying not to eat the entire burrata myself.

      1. Hey Katherine,
        Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan

  10. 5 stars
    love this, a) because burrata and b) the balance! Sweet, spicy, creamy and savory in one bowl, creative mix, thank you!

  11. 5 stars
    I made this last night for dinner. It was amazing with all the different flavors of spicy, sweet, herby, citrus. The texture was amazing and it was such a surprise mix of ingredients. I loved the salad and the peaches and the burrata just put it over the top. Great recipe and so inspiring to see a young chef make her place in the food world!

  12. I can’t wait to make this salad this weekend! 🙂 Since I live in a smaller town, our cheese selection is limited at best. If I want burrata, I’ll have to drive about an hour to get some. What other cheese could I use as a substitute in case I don’t want to drive that far? Thanks!

    1. Hi Erica! You can use either ricotta or mozzarella cheese or even a goat cheese. Either option will be delish! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  13. 5 stars
    Now this is the kind of salad i like. I feel you on the burrata cheese, it’s amazing! It is life changing. I live in Southern CA and this time of year is always a little cooler (and cloudier) than we like! September is the best time 🙂

  14. I am so glad you like this recipe! I hope you love the book Lori! Let me know what you make from it ?