Name: Pesto Corn Flatbread
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 ears corn, shucked -; 1/4 c. extra-virgin olive oil -; 4 flatbread -; 1 c. store-bought pesto or homemade pesto -; 8 oz. burrata -; 1 1/2 lb. heirloom tomatoes, thinly sliced -; 1 small red onion, thinly sliced (optional) -; Fresh basil leaves, for serving -; Flaky sea salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Corn Flatbread

1. 2 ears corn, shucked -

2. 1/4 c. extra-virgin olive oil -

3. 4 flatbread -

4. 1 c. store-bought pesto or homemade pesto -

5. 8 oz. burrata -

6. 1 1/2 lb. heirloom tomatoes, thinly sliced -

7. 1 small red onion, thinly sliced (optional) -

8. Fresh basil leaves, for serving -

9. Flaky sea salt -

How to cook deliciously - Pesto Corn Flatbread

1. Stage

Preheat oven to 400°. Prepare a grill for medium heat; preheat 5 minutes (or heat a grill pan over medium heat).

2. Stage

Brush corn cobs with oil. Grill, turning occasionally, until charred on all sides, 3 to 5 minutes. Using a sharp knife, slice kernels off cobs and transfer to a small bowl.

3. Stage

Grill flatbreads, turning halfway through, until charred on both sides, about 1 minute per side. Transfer to a large sheet tray or divide between 2 baking sheets.

4. Stage

Spread pesto on one side of flatbreads. Using your hands, rip burrata into quarters and divide among flatbreads. Top with corn, tomatoes, and onion (if using).

5. Stage

Bake flatbreads until edges are golden brown and burrata is melted, 10 to 12 minutes.

6. Stage

Top with basil; season with sea salt.