Best Pesto Corn Flatbread
A perfect summer treat! Grilled corn meets creamy burrata and fresh pesto on a crispy flatbread. #LaborDayFlatbread #EasyBBQRecipe #HealthySummerEats #PestoCornFlatbread
Equipment
- Grill or Grill Pan
- Baking Sheet
Ingredients
- 2 ears corn shucked
- 1/4 cup extra-virgin olive oil
- 4 store-bought flatbreads
- 1 cup pesto store-bought or homemade
- 8 oz burrata cheese
- 1 1/2 lbs heirloom tomatoes thinly sliced
- 1 small red onion thinly sliced, optional
- fresh basil leaves for serving
- flaky sea salt to taste
Instructions
- Preheat your oven to 400°F. Heat a grill or grill pan to medium heat.
- Brush the corn ears with olive oil. Grill them, turning now and then, until charred on all sides (about 3–5 minutes). Let cool slightly, then cut the kernels off the cobs and set aside in a bowl.
- Grill the flatbreads for about 1 minute per side until lightly charred. Transfer them to a large baking sheet (or divide between two sheets).
- Spread a generous layer of pesto over each flatbread. Tear the burrata into pieces and scatter evenly on top. Add the grilled corn, sliced tomatoes, and red onion (if using).
- Bake for 10–12 minutes, until the flatbread edges are golden and the cheese is melted and bubbly.
- Top with fresh basil leaves and a sprinkle of flaky sea salt. Slice and serve warm.
Notes
Nutrition per serving: Calories: 480, Total Carbs: 34g, Net Carbs: 32g, Fats: 30g, Protein: 16g.
