So those of you who know me well know i have been called a bit of a perfectionist. So in true perfectionist form. I have remade this recipe and re done all the photos.
A few notes… it was no longer fresh apricot season so i used a mix of dry apricots and nectarines. I also used Buratta!
Oh the joys of eating corn on the cob. I honestly cringe now thinking about how I used to eat corn on the cob. I would slather butter on a piece of bread and use the bread to slather butter all over my corn and then I would enjoy that butter soaked bread to my hearts content.
But if you were like me…the joys of corn on the cob dissipated around middle school. The day you had those metal brackets glued to your teeth was the end of corn on the cob as you knew it. And I had it quite bad. I had braces not once but twice, pretty much the entirety of my teenage years. From 12-16 and then again when I turned 18 through my first year of college. The only glimmer of luck was that when I had those wretched braces placed on my teeth a second time, I was allowed to get clear brackets since I was 18. But senior prom, graduation, even my college photo id picture… I had braces for all of those.
So needless to say, there was not a lot of corn on the cob eating. This recipe brings back those memories of cutting all the corn of the cob. I adapted this recipe from Jessica at How Sweet It Is. She is really a true culinary genius. Her flavor combinations are out of this world. I kept the same ingredients as Jessica however I changed the recipe to make this salad for 2. I also switched up the dressing and made a homemade Lemon Poppy Seed Dressing.
Apricot, Grilled Corn, Pistachio & Burrata Salad
fall in love with summer salad season
- 1 ear corn
- 1 apricot
- 1/2 avocado
- 1 tbsp red onion
- 5 oz fresh mozzarella balls
- 14 pistachios
- 2 cups arugula
For the poppyseed dressing:
- 1/2 lemon juiced
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 3 tbsp honey
- 1 tsp poppy seeds
Shuck the corn and place on a grill plate. Turn the corn every few minutes until its cooked on all sides.
Slice the apricots, and avocado. Slice the mozzarella in half.
Chop the red onions.
Shell the pistachios.
Let the grilled corn cool and then cut it off the cob with a sharp knife.
To assemble the salad, add the arugula, corn, apricots, pistachios, and mozzarella to two bowls.
To make the dressing, add the lemon juice, white wine vinegar, olive oil, honey, and poppy seeds to a small jar. Shake well.
Pour the dressing over the salad.
you’ve got to try it!
everyone ‘fess up… who else had braces forever!
Here is one photo of the “before” it doesn’t really compare…
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