Why this pairing
The Chardonnay has a crisp entry, citrus notes (Meyer lemon, verbena), and a creamy oak finish. Seasonal grilled corn with a touch of controlled heat plays the sweetness of the corn against the wine's acidity; the burrata answers the oak's creaminess; the chile de árbol honey directly echoes the wine's honeycomb note without competing with it. It's a recipe with real Mexican roots (esquites, chile de árbol) handled with elevated technique — not a decorative version.
Serves 4 as a long-table starter
- 4 fresh corn ears, husked
- Olive oil, to taste
- Sea salt
- 1 ball burrata (200g)
- 2 tbsp honey
- 1 dried chile de árbol, toasted and crushed (adjust to taste)
- Zest of 1 Meyer lemon (or regular lemon)
- Fresh cilantro, loose leaves
-
Grated cotija, to taste
Preparation
- Brush the corn with olive oil and salt; grill directly on the grill or comal over medium-high heat, turning every 3–4 min, until charred on several sides (12–15 min total).
- Cut the kernels off the warm corn onto a board.
- Warm the honey over low heat with the crushed chile de árbol for 1 minute to infuse. Remove from heat.
- On a serving platter, spread the burrata in the center; surround with the grilled corn.
- Drizzle with the chile de árbol honey, add the Meyer lemon zest, cotija, and cilantro.
- Serve warm, straight to the table — meant to be shared.
It's not a wine for a special occasion.
It's a wine for tonight.
