Labor Day Pesto Corn Flatbread
A perfect summer celebration dish featuring grilled corn, creamy burrata, and fresh heirloom tomatoes on a crispy flatbread base. #LaborDayFeast #HealthyGrilling #EasySummerRecipe
Equipment
- Grill or Grill Pan
- Baking Sheet
Ingredients
Produce
- 2 ears corn, shucked
- 1.5 lb heirloom tomatoes thinly sliced
- 1 small red onion thinly sliced (optional)
- fresh basil leaves for serving
Pantry & Dairy
- 1/4 cup extra-virgin olive oil
- 4 store-bought flatbreads
- 1 cup pesto store-bought or homemade
- 8 oz burrata cheese
- flaky sea salt
Instructions
- Preheat your oven to 400°F. Heat a grill or grill pan over medium heat for about 5 minutes.
- Brush the corn ears with olive oil. Grill them, turning now and then, until lightly charred on all sides, 3 to 5 minutes. Let cool slightly, then cut the kernels off the cobs into a small bowl.
- Grill the flatbreads for about 1 minute per side until they have nice grill marks. Transfer them to a large baking sheet.
- Spread a generous layer of pesto over each flatbread. Tear the burrata into pieces and arrange it on top. Scatter the corn, tomato slices, and red onion (if using) evenly over the flatbreads.
- Bake for 10 to 12 minutes, until the flatbread edges are golden and the burrata is melted and creamy.
- Finish with fresh basil leaves and a pinch of flaky sea salt.
Notes
Nutritional Information (Per serving):
Calories: 480
Total Carbs: 45g
Net Carbs: 40g
Fats: 28g
Protein: 18g
Calories: 480
Total Carbs: 45g
Net Carbs: 40g
Fats: 28g
Protein: 18g
