• Skip to main content
  • Skip to primary sidebar

Fueling a Southern Soul

menu icon
go to homepage
  • Recipes
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts
  • Drinks
  • Sous Vide Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Breakfast
    • Appetizers
    • Dinner
    • Desserts
    • Drinks
    • Sous Vide Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • 3 bowls of Old Fashioned Southern Blackberry Cobbler with ice cream in them
      Old Fashioned Southern Blackberry Cobbler
    • A big bowl of pimento cheese dip with French bread sliced around it.
      10 Minute Southern Style Pimento Cheese Dip and Spread
    • Slices taken out of a quiche in a pie plate on a green table.
      Savory Roasted Red Pepper and Spinach Egg White Quiche
    • lemon and blueberry cookies on a white plate with cookies, lemon slices, and a bowl of blueberries next to them.
      Soft Lemon Blueberry Cookies with Cream Cheese Frosting
    • Sweet and Tender Strawberry Shortcake Biscuits assembled on a white a white plate.
      Sweet and Tender Strawberry Shortcake Biscuits
    • Summer berry trifle in a trifle dish with a big spoon in it.
      Easy Summer Berry Trifle
    • a hand swapping a strawberry through Creamy Lemon Fruit Dip
      Creamy 5 Minute Lemon Fruit Dip
    • chicken bowtie pasta salad in a red serving bowl with a napkin, white plate and wooden spoon next to it.
      30 Minute Bowtie Chicken Pasta Salad
    • Silver platter of cheddar chives biscuits with small bowls of cheddar cheese and chives and white plated next to it.
      Flaky and Tender Cheddar Chive Biscuits
    • Caribbean Chicken and Rice in a cast iron skillet with a green linen and wooden spoon next to it.
      Cast Iron Skillet Caribbean Chicken and Rice
    • small clear jar of honey mustard dipping sauce
      4 Ingredient Honey Mustard Sauce
    • chiles rellenos quiche in a pie dish with 2 slices cut and 1 on a green plate next it the pie plate.
      Green Chilis & Egg Quiche (Chiles Rellenos Quiche)

    Home » Appetizers

    Published Jun 12, 2020 (Updated Feb 8, 2022) by Heather Bilyeu

    Corn Peach & Jalapeno Salsa with Burrata

    ★★★★★ from 1 reviews·
    1 Comment
    This post may contain affiliate links
    Jump to Recipe·Print Recipe

    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.

    SIGN

    ME

    UP

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    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
    Print Recipe
    Pin Recipe

    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!

    Recipe Card powered byTasty Recipes
    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! 

    « Berry and Mint Fruit Salsa with Cinnamon Sugar Chips
    Orzo Salad with Chili Lime Vinaigrette »

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

    Reader Interactions

    Comments

    1. Buy CBD says

      August 03, 2020 at 10:46 am

      I was wondering if you ever considered changing the structure of your blog?

      Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people
      could connect with it better. Youve got an awful lot of text for only having 1 or 2 pictures.
      Maybe you could space it out better?

      my web page Buy CBD

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    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!

    More about me →

    Popular

    • stacked Rice Krispie Peanut Butter Balls with a bowl of pb balls and 2 glasses of milk
      Rice Krispie Peanut Butter Balls {No Bake}
    • 3 ingredient pizza dough on a baking tray with flour and a rolling pin next to it.
      3 Ingredient Pizza Dough
    • protein french toast on a plate with strawberries and blueberries
      Protein French Toast
    • big bowl of mashed potatoes
      Creamy Southern Mashed Potatoes

    Footer

    ↑ back to top

    About

    • Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Fueling a Southern Soul