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    Home » Appetizers

    Published: Jun 12, 2020 · Modified: Feb 8, 2022 by Heather Bilyeu · This post may contain affiliate links · 1 Comment

    Corn Peach & Jalapeno Salsa with Burrata

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    Corn, Peach, & Jalapeno Salsa with Burrata on Toast Points is your new summer go-to appetizer. Filled with fresh summer ingredients & creamy burrata.

    Y'all. Y'all. Y'all! This week is going to blow your socks off! Corn Peach & Jalapeño Salsa with Burrata on Toast Points is what we are practically living off of this summer and I am not mad about it.

    Corn Peach & Jalapeno Salsa on a cutting board on a blue background

    Like I said last week, I love summer for so many reasons, but the food this time of year is my favorite! Fresh produce everywhere, eating my weight in watermelon, needing only a grill to cook.

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    This salsa comes together so easily and is using all fresh ingredients. It hits all the flavor points - crunchy corn, sweet & juicy peaches, a kick of heat from the jalapeño, and all tucked away on creamy burrata. I mean!!!! Yes, please!

    How to Make Corn Peach & Jalapeno Salsa

    • Toss some ears of corn on the grill for 5-10 minutes until they get a nice char on them
    • Cut the kernels off and add them to a bowl
    • Dice fresh peaches, jalapeño, green onions and toss to combine
    • Drizzle a little olive oil, lime juice then salt and pepper to taste and you're ready to go!
    2 roasted ears of corn. 2 peaches, green onions, 1 jalapenos, and a container of burrata on a white table

    Making the Burrata and Toast

    Slice a French baguette and gently lay pieces of luscious burrata on top. Spoon over the Corn Peach & Jalapeno Salsa and finish it off with a drizzle of balsamic glaze and some fresh cracked black pepper and waa-laa! Your new summer appetizer is ready!

    FYI: I like to get both the burrata and balsamic glaze at Trader Joe's!
    overhead view of a sliced french bagette with burrata on top. Corn Peach & Jalapeno Salsa in a clear bowl next to it before it gets scooped on

    This is perfect to serve before an outdoor BBQ while you're quest is arriving or at a small get-together on the back porch with friends.

    ck mondavi wine on a wooden porch table with Corn Peach & Jalapeno Salsa on a cutting board in front of the filled glasses of wine

    Sit back, relax, grab a glass of wine or sparkling rose, and enjoy corn peach & jalapeño salsa with burrata on toast points this summer with your friends and family soaking up all the goodness it has to offer!

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    Corn Peach & Jalapeno Salsa on a cutting board and blue background

    Corn, Peach, & Jalapeño Salsa with Burrata on Toast Points


    ★★★★★

    5 from 1 reviews

    • Author: Heather
    • Total Time: 30 minutes
    • Yield: 20-24 slices 1x
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    Description

    Corn, Peach, & Jalapeno Salsa with Burrata on Toast Points is your new summer go-to appetizer. Filled with fresh summer ingredients & creamy burrata - you won't be able to resist! 


    Ingredients

    Scale
    • 2-3 Ears of Corn (about 1 Cup)
    • 3 Peaches (about 1 ½ Cups)
    • 2 Green Onions
    • 1 Jalapeno
    • 1 Tablespoon Olive Oil
    • Juice of 1 Lime
    • 1 Tablespoon Fresh Basil (about 6-7 leaves)
    • Sea Salt & Freshly Cracked Black Pepper
    • Balsamic Glaze 
    • 16 Ounces Burrata Cheese
    • 1 Loaf of French Bread

    Instructions

    1. Heat a grill to 350 degrees. Peel the ears of corn and place on the grill for 5-10 minutes until nice and charred. Alternatively, you can slice off the kernels and roast in a skillet with a little butter for 10 minutes.
    2. Add the grilled corn to a large bowl. Dice peaches, green onions, jalapeno, and basil and add to the bowl.
    3. Add in the olive oil, lime juice, a pinch of salt and pepper and toss to combine.
    4. Slice the loaf of bread diagonally and layout on a platter or cutting board.
    5. Carefully tear burrata and place on top of the bread. Spoon on corn and peach salsa on each slice.
    6. To finish, drizzle with balsamic glaze, freshly cracked black pepper and a pinch of sea salt.

    Notes

    • Nutrition facts does not include the bread*
    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Appetizer
    • Method: Grilling
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 263
    • Sugar: 2 g
    • Sodium: 1.5 mg
    • Fat: 19.7 g
    • Carbohydrates: 3.5 g
    • Fiber: 0.5 g
    • Protein: 14 g
    • Cholesterol: 0 mg

    Keywords: Corn, Peach, & Jalapeño Salsa

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Are you obsessed with burrata like me? Than you must try out these other recipes!

    • Peach, Prosciutto and Burrata Summer Flatbread
    • Peach and Tomato Caprese Salad with Crispy Prosciutto

    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! 

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    Filed Under: 4th of July, Appetizers, Recipe Video, Summer

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    Comments

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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