4 ears corn, husked
2 tbs olive oil, plus more for serving
1-2 jalapeño peppers, seeded and diced
1/3 cup fresh basil, chopped
2 tsp chopped fresh oregano zest and juice of 1 lemon juice of 1/2 a lime flakey sea salt
2 peaches, cored and sliced
8 ounces burrata cheese
Preheat the grill or grill pan to high. Grill ears corn, turning every 2-3 minutes until lightly charred all over.
Remove from the grill and let sit until cool enough to handle. Remove the kernels and add to the salad bowl.
To the salad bowl, add the olive oil, peppers, basil, oregano, lemon juice and zest, lime juice, and a large pinch of salt. Stir in the peaches.
Break the burrata cheese over the salad and drizzle with olive oil. Serve with grilled bread for scooping or as a side salad.
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