Name: Pesto Corn Flatbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 ears corn, shucked; 1/4 cup extra-virgin olive oil; 4 flatbread; 1 cup store-bought pesto or homemade pesto; 8 oz. burrata; 1 1/2 lb. heirloom tomatoes, thinly sliced; 1 small red onion, thinly sliced (optional); Fresh basil leaves, for serving; Flaky sea salt

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Introduction

Pesto corn flatbread combines the smoky sweetness of grilled corn with creamy burrata and fresh heirloom tomatoes. This easy recipe is perfect for a light lunch or an impressive appetizer. Ready in under 30 minutes, it brings vibrant summer flavors to your table.

Two flatbreads lie on a white marbled surface, each with a thin, slightly charred golden crust. The bottom layer is a spread of dark green pesto, topped with melted white mozzarella cheese that looks creamy and stringy. Above the cheese are thick slices of red and yellow tomatoes, adding bright color. Scattered roasted yellow corn kernels and thin, curled slices of purple onion bring texture. Fresh green basil leaves are placed unevenly on top, giving a fresh look. The flatbreads have a rustic, homemade appearance with a few loose ingredients sprinkled around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears corn, shucked
1/4 cup extra-virgin olive oil

4 flatbreads
1 cup store-bought pesto or homemade pesto

8 oz. burrata
1 1/2 lb. heirloom tomatoes, thinly sliced

1 small red onion, thinly sliced (optional)
Fresh basil leaves, for serving
Flaky sea salt

Instructions

Step 1: Preheat the oven to 400°F (200°C). Prepare a grill for medium heat; preheat for 5 minutes or alternatively heat a grill pan over medium heat.
Step 2: Brush the corn cobs with olive oil. Grill, turning occasionally, until evenly charred on all sides, about 3 to 5 minutes. Remove kernels from the cobs with a sharp knife and transfer to a small bowl.
Step 3: Grill the flatbreads, turning halfway through, until charred on both sides, about 1 minute per side. Transfer them to a large sheet tray or divide between two baking sheets.

Step 4: Spread pesto evenly on one side of each flatbread. Tear the burrata into quarters by hand and distribute across the flatbreads. Top with grilled corn kernels, heirloom tomatoes, and red onion slices if using.
Step 5: Bake the flatbreads in the preheated oven until the edges are golden and the burrata is melted, about 10 to 12 minutes.
Step 6: Remove from the oven, top with fresh basil leaves, and season lightly with flaky sea salt before serving.

Tips & Variations

Use store-bought pesto for convenience or try homemade for a fresher flavor. Basil or arugula pesto both work well.
Substitute burrata with fresh mozzarella to reduce creaminess if preferred.
Add a drizzle of balsamic glaze before serving for a tangy touch.

For a vegan option, replace burrata with vegan cheese and pesto with a nut-free version.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven or toaster oven to keep the flatbread crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several slices of thin flatbread pizza spread out on a white marbled surface. Each slice has a light golden-brown crust base with some charred spots. The first layer is a green pesto spread visible under the toppings. On top, there are melted white cheese patches scattered unevenly. Bright yellow grilled corn kernels are sprinkled all over the slices. Thin, curved slices of red onion and red and yellow cherry tomato halves add pops of color. Fresh green basil leaves are placed on top of each slice as the final layer, contributing a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the grilled corn and slice the tomatoes in advance, but it’s best to assemble and bake the flatbreads just before serving to maintain freshness and texture.

What can I use if I don’t have a grill or grill pan?

You can roast the corn in the oven at 425°F (220°C) until charred, about 15 minutes, turning occasionally. For the flatbread, warming it directly in the oven before assembling works well.