Labor Day Pesto Corn Flatbread
A perfect Labor Day treat! This pesto corn flatbread combines charred sweet corn, creamy burrata, and fresh heirloom tomatoes for the ultimate end-of-summer feast. #LaborDayCookout #EasyHealthyFlatbread
Equipment
- Grill or Grill Pan
- Baking Sheet
Ingredients
- 2 ears corn, shucked
- 1/4 cup extra-virgin olive oil
- 4 flatbreads store-bought or homemade
- 1 cup pesto store-bought or homemade
- 8 oz burrata cheese
- 1 1/2 lb heirloom tomatoes thinly sliced
- 1 small red onion thinly sliced
- fresh basil leaves for topping
- flaky sea salt to taste
Instructions
- Preheat your oven to 400°F.
- Brush the corn cobs lightly with olive oil. Grill over medium heat (or use a grill pan) for 3–5 minutes, turning often, until slightly charred. Let cool, then cut the kernels off the cob.
- Grill the flatbreads for about 1 minute per side, until warm and lightly charred. Transfer to a baking sheet.
- Spread pesto evenly over each flatbread. Tear the burrata into pieces and scatter over the top. Add corn, sliced tomatoes, and red onion (if using).
- Bake for 10–12 minutes, until the edges are golden and the cheese is melted and creamy.
- Finish with fresh basil leaves and a pinch of flaky sea salt. Slice and serve.
Notes
Nutrition per serving: Calories: 450, Total Carbs: 38g, Net Carbs: 34g, Fats: 28g, Protein: 16g.
