📖 Instructions

1. First, husk the corn. Pull back the outer leaves (husks) of the corn cobs and remove all the silk. Don't worry if a little bit remains; it's totally fine and won't affect the taste.
2. Now, prepare the corn for grilling. Brush the corn cobs lightly with olive oil, ensuring they're evenly coated. This helps them char nicely on the grill.
3. Preheat your grill. Get your grill nice and hot, to about medium-high heat. If you don't have a grill, a grill pan on the stove works just fine. Aim for that smoky goodness!
4. Grill the corn. Place the corn cobs on the preheated grill. Grill for about 10-15 minutes, turning them every few minutes, until the kernels are slightly charred and cooked through. Keep an eye on them to prevent burning – you want that beautiful char, not a charcoal briquette.
5. Let the corn cool slightly. Once grilled, remove the corn from the grill and let it cool enough to handle. This prevents you from burning your fingers later!
6. Cut the kernels from the cob. Using a sharp knife, carefully cut the corn kernels off the cob. Hold the cob upright and slice downwards, being mindful not to cut yourself. A little tip: You can use a bundt pan to hold the cob steady and catch the kernels.
7. Assemble the salad. On a serving platter or individual plates, arrange the grilled corn kernels. Place the burrata cheese on top of the corn. If using one large ball of burrata, you can tear it into smaller pieces.
8. Drizzle with balsamic glaze. Generously drizzle balsamic glaze over the corn and burrata. The glaze adds a touch of sweetness and acidity that perfectly complements the other flavors. If you don't have balsamic glaze, you can reduce balsamic vinegar in a saucepan until it thickens slightly.
9. Season to taste. Sprinkle the salad with sea salt and freshly ground black pepper. Seasoning is key to bringing out all the flavors, so don't skimp on it!
10. Garnish (optional). If desired, garnish with fresh basil leaves or a sprinkle of red pepper flakes. These additions provide a pop of color and an extra layer of flavor.
11. Serve immediately. This salad is best enjoyed fresh, while the burrata is still creamy and the corn is warm. Don't let it sit for too long, or the burrata might lose its texture.