Heirloom Tomato, Roasted Corn and Burrata

Photo by Michael Piazza / Styled by Catrine Kelty

When heirloom tomatoes finally reach their peak, we instinctively reach for basil and mozzarella. This recipe, however, opts for mozzarella’s creamier cousin—burrata—paired with the deep, caramelized flavor of roasted corn and a delicate tang from white balsamic vinegar.

Serves 4 as an appetizer or 2 as a light salad

2 tablespoons olive oil
2 ears corn, kernels cut from the cob
1–2 heirloom tomatoes, sliced
2 burrata
¼ cup fresh basil, thinly sliced
3 tablespoons white balsamic vinegar (or substitute traditional balsamic)
salt and pepper to taste

Heat olive oil in a small saucepan over medium heat. Add corn and cook, stirring occasionally, until the kernels begin to brown and caramelize, about 10 minutes. Season with salt and pepper, remove from heat and let cool.

Arrange tomatoes and burrata on a serving plate. Spoon the roasted corn over the top, then sprinkle with basil. Drizzle with vinegar and season with salt and pepper to taste.

This recipe appeared in the Fall 2025 issue as part of a larger story, Harvest Season: Cooking From Abundance.