1. Start by slicing the zucchini at an angle into half centimetre thick slices. Place in a bowl, drizzle with oil, season and set aside.
2. Cut the cherry tomatoes in half and set aside for later.
3. Place a griddle pan over high heat. Brush the corn with oil and season with salt and pepper. Place the corn into the pan along with the scotch bonnet or Serrano chilli. Grilled the corn and scotch bonnet until lightly charred on all sides, approximately 5-10 minutes. Remove from the pan and set aside.
4. Add the zucchini into the pan and grill on both sides – approximately 1-2 minutes a side. Remove and set aside.
5. Grate the whole plum tomato, leaving skin behind. Place the flesh into a bowl. Discard the skin of the tomato. Deseed the scotch bonnet, then chop finely and add to the tomato flesh. Stir the soy sauce through the salsa along with the fresh lime juice and mix well.
6. Cut the corn from the cob, then add this to a bowl with the charred zucchini, halved cherry tomatoes, and finely sliced basil. Toss to combine with your dressing, then season to taste with salt and pepper.
7. Pile the salad onto a serving plate, tear open your burrata, drizzle with any remaining dressing, and season with flaky salt and freshly cracked black pepper.
8. Serve immediately.

Enjoy!