Pesto Corn Flatbread

Name: Pesto Corn Flatbread
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 ears corn, shucked; 1/4 c. extra-virgin olive oil; 4 flatbread; 1 c. 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

By Anya PtacekUpdated: Apr 8, 2024

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flatbread topped with pesto, corn, sliced onions, cheese, and tomatoes

PHOTO: JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Yields:

Prep Time:

10 mins

Total Time:

25 mins

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If summer could be captured in one flavor, we think it’d be in the form of this delicious pesto corn flatbread. With fresh basil, pesto, grilled corn, heirloom tomatoes, and creamy burrata, this flatbread is sure to hit every note on your tastebuds. Plus, this recipe uses store-bought flatbread and pesto, so it can easily be thrown together in 30 minutes. It’s the perfect appetizer for a lazy summer evening and impressive enough to bring to any BBQ, cook-out, or dinner party.

Grilling the corn is an easy way to give this dish that charred summer flavor, but if it’s too hot to light up your grill, don’t sweat it! You can always substitute fresh corn for frozen. Just make sure to fully thaw and drain your frozen corn before using it. We toasted the flatbread on the grill, but you can also do this step in the oven or even a toaster. This step ensures that your flatbread won’t get soggy in the middle after adding all your toppings.

Did you try making this recipe? Let us know how it went in the comments.

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Ingredients

Directions

1. Step 1Preheat oven to 400°. Prepare a grill for medium heat; preheat 5 minutes (or heat a grill pan over medium heat).
2. Step 2Brush corn cobs with oil. Grill, turning occasionally, until charred on all sides, 3 to 5 minutes. Using a sharp knife, slice kernels off cobs and transfer to a small bowl.
3. Step 3Grill flatbreads, turning halfway through, until charred on both sides, about 1 minute per side. Transfer to a large sheet tray or divide between 2 baking sheets.
4. Step 4Spread pesto on one side of flatbreads. Using your hands, rip burrata into quarters and divide among flatbreads. Top with corn, tomatoes, and onion (if using).
5. Step 5Bake flatbreads until edges are golden brown and burrata is melted, 10 to 12 minutes.
6. Step 6Top with basil; season with sea salt.