Warm Peach-Burrata Salad with Limas and Corn

This. Was. Insanely. Good.  A quick  appetizer that was to die for, showcasing the stars of the end of summer harvest: peaches, corn and lima beans.

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This recipe was the result of, and inspired by, a farmer’s market road sign announcing the “Limas are in!”.   Now lima beans and I are not really acquainted other than in frozen succotash, which I don’t care for. But stop at the market I did, for the sake of keeping an open mind.   I discovered they were not already shelled(Horror!  Who has time?) and left empty-handed.  But visions of limas and burrata were dancing in my head and the next day, I put-my-big-girl-lima-shelling-pants-on and went back to get me some limas. The limas were right next to some incredible New Jersey peaches and the gears of creativity started turning.  Burrata needs little to turn it into a decadent appetizer. These gooey balls of heaven  hold the power to transform one’s life.  They need little enhancement to make one weak in the knees.  Usually I throw some sliced tomatoes around it, toss a little basil and drizzle some good olive oil on top and call it delicious. Not this time!  Burrata, get ready to be transformed!

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To fully appreciate burrata’s luscious decadence, bring it to room temperature first.  While the cheese was warming up, I oven-roasted 2 dozen  thick peach slices drizzled with honey until they were fork tender but not too mushy, about 10-12 minutes in the middle of a 350F oven, on a lined baking sheet.  My thinking was to bring out their sweetness and make the peaches softer to smoosh on top of the burrata.

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While the peaches were roasting, I blanched an ear of fresh sweet corn and  boiled 2/3 cup of shelled lima beans, about 3 minutes each.   Roasting or grilling the corn to char it would add some lovely smokiness.  The limas were tossed in a smidgen of olive oil and salted generously with sea salt.  Don’t be shy with the salt as the limas will balance the sweetness of the honeyed peaches and the sweet corn.  The corn was cut from the ear and given a few turns of the pepper mill. I made some French bread crostini by slicing it 1/2″ thick, drizzling with olive oil and some sea salt and broiling the slices for about 2 minutes.

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To assemble, I cut an X in the top of the burrata to open it up.  Drizzled it with a bit of olive oil and gave it a few turns of the pepper mill.  I surrounded the burrata with the peaches, topped with the corn and lima beans.  I scattered a few tablespoons of shredded basil over the whole thing and gave it a few drizzles of flavored balsamic and a scant drizzle of more olive oil.  This makes everything smear onto the crostini more easily. Mint would also be a really good substitute for the basil. Don’t have fresh limas?  You can substiture frozen ones, broadbeans or butterbeans.

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Whether you calll this a warm peach-burrata caprese salad, or a crostini loaded with warm peaches, corn, limas and burrata, you’ll be calling it AHHH-MAY-ZING!

“Sex is good but not as good as fresh sweet corn.” Garrison Keillor

….and with one taste of this dish, I bet Garrison Keillor might be amending his statement!

16 thoughts on “Warm Peach-Burrata Salad with Limas and Corn

    • Thanks Zeba! I especially had fun with the presentation, setting it up directly on a soapstone surface in our rented condo. Making the best of it! If you find limas, they really are easy to shuck as they are so big. SO good with just olive oil and sea salt!

      Johanne Lamarche

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  1. Great dish you’ve concocted there Johanne. You’re doing pretty well in your rented condo and making use of everything around you. Good on you!! Loved the Garrison Keilor quote, love his voice – we actually got to see him live in Philly.

    • I missed Garrison when he was in Philly but lucky for you to have heard him. Miss him. Always tried to listen in. Did see the back of the scene movie though. This dish was a concoction and it was really good. Making the best of condo life!

      Johanne Lamarche

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    • Was blown away myself by this little concoction. I set it up on the only tiny table in this condo but it is soapstone and a pretty backdrop. No serving pieces whatsoever so I got resourceful! Ha!

      Johanne Lamarche

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  2. WOW oh WOW – Lovely in the extreme. Just love this and the rest of your blog.
    I am following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
    Have a look at:
    https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

  3. Stunning!! I was hedging on Burrata after seeing you and Josette and Judi posting but now you’ve done it!! TJ’s it is, lol!!

    I love Limas and never understood how people can be so wild about Fava beans and turn up their noses at Lima beans except for maybe childhood memories of frozen succotash…you were lucky to find them!

    • We have ganged up on you Mollie and have convinced you to go for it I hope! J and J and J conspiracy to get you over to the decadent side! Can’t wait to see what you concoct with the buratta! Thise limas were heavenly and gone in a few days. i was lucky!!!

      Johanne Lamarche

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  4. So, this is the famous recipe that got everyone running to the store for burrata! Guess what?! I got mine today, but was too impatient to do anything with it. I had it as is, no bread, no nothing, hehe… I usually at least put it on a piece of bread, maybe with a little pesto. Now I know the possibilities are endless after seeing your recipe here, and also Judi’s. You guys are so great!
    Btw, Mollie is hosting FF this Friday and she was asking if you could be her cohost. I’m asking, too 😄 So, would you pleeease?

    • It started with the salami burrata pasta I posted first and Josette telling me she was ready to post her arugula burrata salad. Then Judi got intrigued and jumped on the burrata craze and I posted this second recipe! The 3 J’s obsessed with burrata. I think I could eat it straight too, Angie, although this combination was so good! My husband is leaving for India Friday without me so I will be around and happy to join Mollie in hosting FF.

      Johanne Lamarche

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