Garlicky Heirloom Tomato Burrata Toasts with Charred Corn & Chili Crisp

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 thick sourdough bread slices
• 2 fresh sweet corn ears
• 1 lb ripe heirloom tomatoes
• 8 oz fresh burrata balls
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp chili crisp
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 lime
• 1/4 cup cotija cheese

Instructions

1. 1Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Husk the corn and place the ears directly in the dry pan, turning every couple of minutes until kernels are deeply charred in spots and fragrant, about 8 to 10 minutes total.
2. 2Transfer the charred corn to a cutting board and let cool just enough to handle. Stand each ear upright and slice the kernels off in long strips so some stay in clusters; set the charred corn aside.
3. 3While the corn cools, rub both sides of each bread slice lightly with a cut garlic clove. Drizzle both sides with olive oil and toast in the same hot skillet until deeply golden and crisp on the edges, about 2 to 3 minutes per side.
4. 4Smash the remaining garlic into a paste with salt. In a small bowl, stir the garlic paste into a spoonful of olive oil to make a quick garlicky drizzle.
5. 5Slice the heirloom tomatoes into thick, juicy rounds or wedges, discarding any tough cores. Season the cut tomatoes generously with flaky salt and black pepper so the juices start to pool.
6. 6Tear the burrata into large, creamy pieces and divide among the warm toasts, gently pressing so it spreads a little but still looks luxurious.
7. 7Arrange the seasoned tomato slices over the burrata so they overlap slightly. Scatter the charred corn kernels generously over the tomatoes.
8. 8Spoon the garlicky olive oil over everything, then add small dollops of chili crisp. Tear the basil leaves and sprinkle them on top along with crumbled cotija.
9. 9Finish with a squeeze of fresh lime juice over each toast and an extra pinch of flaky salt. Serve immediately while the toast is still crisp and the burrata is cool and creamy against the warm charred corn.