Quick Cook: Quick Skillet Corn and Peaches with Burrata and Basil recipe

This 10-minute dish is pure heaven, with a decadence of burrata sensually oozing over lightly caramelized peaches and corn. Spoon it onto grilled bread brushed with olive oil, over orecchiette pasta, or atop some crispy frisée for three different takes, or eat it right out of the cast iron skillet with a glass of crisp white wine for a rustic meal. Either way, this easeful delicacy is sure to impress.

As with any simple dish, quality is key. Use fresh corn cut off the cob and, of course, fresh basil. You can substitute nectarines for peaches—or any sweet but tart stone fruit—for a slight variation. Note, you can make this in the skillet ahead of time and hold at room temperature for a couple hours until service, but top with the burrata and fresh basil right when serving.

Quick Skillet Corn and Peaches with Burrata and Basil

Serves 2 to 3

INGREDIENTS

2 tablespoons olive oil

½ red onion, thinly sliced

Kernels from 2 ears of corn

1 large peach or 2 small, pitted and sliced into ½” wedges

6 basil leaves, thinly sliced

Salt and pepper

8-ounce ball of burrata cheese

DIRECTIONS

Heat the olive oil in a 10-inch skillet (preferably cast iron) over medium high heat. Add the red onion and corn kernels and saute for 5 to 7 minutes or until the onion softens.

Tuck the peach slices into the skillet, wiggling the corn and onion aside so that the peaches are flat against the bottom of the skillet, and let them sear for 2 minutes before turning the peach slices over and turning off the heat. Sprinkle generously with salt and fresh cracked pepper and half the sliced basil and let it come to room temperature.