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Author Notes: Burrata makes almost everything better, but the rich, soft cheese is especially nice contrasted with crunchy, fresh sweet corn. —Lindsay-Jean Hard
- 4-5 ears of sweet corn
- fresh basil leaves
- 1 (4 oz) ball of burrata
- flaky salt
- good olive oil
- Remove the leaves and silk from each ear of corn, then shave off the kernels with a sharp knife.
- Spread the corn kernels out on a platter, scatter fresh basil leaves on top (torn if they are large), top with the ball of burrata, drizzle with good olive oil, and sprinkle with flaky salt. (Alternatively, divide the corn kernels between 4 plates and top each plate with 1/4 of the burrata ball.)