Recipe for flatbread & burrata.

Who among us isn’t looking for a little relief ? We’ve been masked for months (you are wearing your mask, right?). Summer trips are canceled; you can’t even grab a cold beer with a friend and complain to them in person about living through a global pandemic.

I don’t know what is providing you some relief these days, but I’m finding it in the same place I always have — cooking something, and feeding it to people I love (including myself ).

So here’s what we’re going to do this week: We’re going to pick up some fat ears of sweet corn, and we’re going to splash out on burrata, a cow’s milk cheese akin to mozzarella but with a milky, creamy center. We’ll lavish the already lavish with a brown butter vinaigrette and a sprinkling of pine nuts and then pile up a stack of herbed flatbreads — cooked on the grill or in a cast iron skillet — alongside.

Should we grab a handful of basil leaves and shower them over the top? Yes, we should. We can take this pile of summery goodness to the park, or just to our dining table, or to the stoop, where we can revel in how great cheese and butter and bread and summer vegetables taste together, a fact unchanged despite everything that’s no longer the same.

There are ways to make this recipe even easier, although it’s already pretty easy. Maybe you opt for a storebought baguette instead of

making the herbed flatbreads (though, in defense of the flatbreads, these take maybe 10 minutes of active time and only an hour or so to rise).

Perhaps burrata is hard to come by or a bit too dear, in which case let’s steal a trick from my friend Abra Berens, author of the cookbook “Ruffage,” and make her “creamed mozzarella” by tearing regular mozzarella into bitesize pieces, adding a bit of sour cream (or a drizzle of heavy cream), salt, lemon zest and juice to taste, and mixing the lot of it together for a cheater’s burrata. I probably don’t need to tell you that you could use tomatoes instead of corn, or a mixture of the two, but you can, and you might.

There’s so much we’re missing out on now, but you shouldn’t miss out on summer vegetables at their peak, or on the chance to bring a bit of lightness to your day in the form of a simple supper.

Jessica Battilana Fresh corn in a buttery vinaigrette makes a summery meal with grilled flatbread and creamy burrata whether on a picnic or diningroom table.