Turmeric Corn Salad with Burrata and Cherry Tomatoes
Rated 5.0 stars by 1 users
Ingredients
- 4 corns on the cob, corn cut off the cob raw
- 2 cups cherry tomatoes, sliced in half
- 2 tbs unsalted butter
- 1 tbs evoo
- 1/2 tsp kosher salt
- 1/2 tsp turmeric
- 1/2 tsp coriander
- Cracked black pepper
- 1 garlic clove, grated
- 1 medium sized burrata torn into pieces
- 1 lime, zested and juiced
- Extra virgin olive oil to finish
- Fresh mint to garnish
- Maldon sea salt to finish
- Half red onion, finely sliced
- 1/3 cup red wine vinegar
- 2.5 tsp kosher salt
- 2.5 tsp honey
Quick Picked Onions
Directions
Make the quick pickled onions and keep to the side.
- Cut the corn off the cob and place into a bowl. Heat up a pan with butter and the olive oil and add in the corn, kosher salt, turmeric, coriander, grated garlic and season with 1/2 tsp kosher salt and cracked black pepper, and sauté for 4 minutes on medium heat until the corn is cooked, making sure to stir. Check for seasoning. Remove and place in a bowl.
- Top with the burrata, cherry tomatoes, quick pickled onions, lime zest, lime juice, extra virgin olive oil, fresh mint and maldon sea salt. Serve immediately.
Quick Picked Onions
Place all the ingredients in a jar or a bowl and mix together. Let sit for at least 20 minutes.