Print

Pesto Corn Flatbread Recipe

Print Recipe

★★★★★

4.7 from 369 reviews

This Pesto Corn Flatbread combines smoky grilled corn, fresh pesto, creamy burrata, and vibrant heirloom tomatoes on a crispy flatbread base. It’s a perfect summer dish that balances smoky, fresh, and creamy flavors, finished with fragrant basil and flaky sea salt for an irresistible bite.

Ingredients

Scale

Main 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

Instructions

  1. Preheat Grill and Oven: Preheat your oven to 400°F (200°C). Prepare a grill for medium heat or preheat a grill pan over medium heat for about 5 minutes to get it ready for grilling.
  2. Grill the Corn: Brush the corn cobs with extra-virgin olive oil. Place them on the grill, turning occasionally, until they are charred evenly on all sides, about 3 to 5 minutes. Once cooked, use a sharp knife to carefully slice the kernels off the cobs and transfer them into a small bowl.
  3. Grill the Flatbreads: Place the flatbreads on the grill and cook, turning once halfway through, until both sides are nicely charred. This should take approximately 1 minute per side. Remove the flatbreads and place them on a large sheet tray or divide them between two baking sheets.
  4. Assemble Flatbreads: Spread a generous layer of pesto on one side of each grilled flatbread. Tear the burrata into quarters with your hands and arrange evenly on top of the pesto. Distribute the grilled corn kernels, thinly sliced heirloom tomatoes, and red onion (if using) across the flatbreads.
  5. Bake the Flatbreads: Place the assembled flatbreads in the preheated oven and bake for 10 to 12 minutes, or until the flatbread edges turn golden brown and the burrata begins to melt.
  6. Finish and Serve: Remove the flatbreads from the oven. Garnish with fresh basil leaves and season with flaky sea salt to taste. Serve immediately and enjoy the vibrant flavors.

Notes

  • For a homemade pesto, blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil until smooth.
  • Red onion is optional but adds a nice sharpness; you can omit or substitute with shallots if preferred.
  • If you don’t have a grill or grill pan, you can char the corn and flatbreads under a broiler, watching carefully to prevent burning.
  • Use high-quality burrata for the creamiest texture and best flavor.
  • Serve immediately after baking for the best texture and taste as the burrata is at its meltiest and fresh basil is most fragrant.

Keywords: pesto flatbread, grilled corn, burrata flatbread, heirloom tomatoes, summer flatbread, grilled flatbread, easy flatbread recipe, Italian flatbread

Find it online: https://thefoodrecipe.com/pesto-corn-flatbread-recipe/