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

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

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


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! 


  • 2-3 Ears of Corn (about 1 Cup)
  • 3 Peaches (about 1 1/2 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


  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.


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


  • 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

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