This is a simple summer brunch that works because it balances sweet, creamy, crunchy, and fresh. Grilled peaches bring natural sweetness, corn gives texture, burrata adds richness, pistachios bring crunch, and fresh herbs keep the whole plate bright.
Serves
2 people
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Ingredients
- 2 ripe peaches, halved and stones removed
- 2 ears fresh corn, kernels cut from the cob
- 4 oz burrata, torn into pieces
- 2 tablespoons pistachios, roughly chopped
- 2 tablespoons fresh basil, thinly sliced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or hot honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- Pinch of sea salt
- Freshly ground black pepper
Method
- Prepare the peaches
Cut the peaches in half, remove the stones, then cut each half into wedges. - Grill the peaches
Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the peaches with a little olive oil. Grill for 1–2 minutes per side until lightly charred and softened. - Cook the corn
Add the corn kernels to a dry skillet over medium-high heat. Cook for 3–4 minutes until lightly charred in places. Keep them moving so they do not burn. A bit of color is good. - Make the dressing
In a small bowl, whisk together the olive oil, honey, lemon juice, lemon zest, salt, and black pepper. - Build the salad
Spoon the warm corn onto a serving plate. Add the grilled peaches and torn burrata. - Finish
Drizzle over the dressing. Scatter with pistachios, basil, mint, and a final crack of black pepper.
MW&B Why This Fits
Real Food First:
Peaches, corn, herbs, pistachios, olive oil, lemon, and burrata.
Plants Lead:
This recipe is built around colorful plants: peaches, corn, basil, mint, lemon, and pistachios.
Protein Matters:
Burrata and pistachios add some protein. This is a lighter meal or side dish, not a high-protein main course. To make it more complete, serve it with grilled chicken, salmon, shrimp, or white beans.
Healthy Fats:
Olive oil, pistachios, and burrata bring satisfying fats that help carry flavor.
Steady Energy:
The fiber from the fruit, corn, and nuts helps balance the natural sweetness from the peaches and corn.
Flavor Is Compliance:
Grilled fruit, creamy burrata, lemon, herbs, and pistachios make this taste good enough to repeat. That is the whole point.
Nutritional Breakdown
Approximate per serving, based on half the recipe.
| Nutrient | Per Serving |
| Calories | ~365 kcal |
| Protein | ~13g |
| Carbohydrates | ~38g |
| Fiber | ~6g |
| Total Fat | ~20g |
| Saturated Fat | ~7g |
| Sugar | ~20g |
| Added Sugar | ~3g |
| Sodium | ~260mg |
Nutrition will vary depending on the size of the peaches, corn, and burrata.
Chef Mark’s Tip
Do not over-grill the peaches. You want grill marks and warmth, not peach collapse. Use ripe but firm peaches so they hold their shape. If they are very soft, skip the grill and serve them fresh.
MW&B Serving Suggestion
Serve this with grilled chicken, shrimp, salmon, or a bowl of white beans to bring the protein up and make it a full MW&B meal. For a vegetarian version, add chickpeas or lentils.
