-
Process the bread cubes in a food processor until it is transformed into coarse crumbs. Heat a tablespoon and a half of oil in a skillet over medium high heat. Toast the crumbs until golden brown, stirring frequently. Let drain on paper towels and sprinkle with a pinch of salt.
-
Turn on a grill to high heat or your broiler. Lightly coat or spray corn and put on grill or under the broiler until lightly charred, about 5-7 minutes. Turn several times to ensure even color. Set aside until cool enough to handle.
-
Meanwhile, chop the tomatoes into 1-inch cubes and layer on a large serving plate. Cut corn kernels off the cob and layer on top of the tomatoes. Sprinkle vegetables with salt.
-
Set burrata on top of the corn and tomato, and drizzle rest of the oil on top of the cheese. Sprinkle cheese and vegetables evenly with toasted breadcrumbs.
-
Stack basil leaves and roll tightly into a long cylinder. Slice into thin strips (chiffonade) and garnish the top of the burrata with the basil.
-
Sprinkle freshly ground pepper over the salad.