Stone Fruit with Burrata and Sweet Corn Puree

In a small saucepan, melt butter over medium-low heat. Add onion; cook until translucent, about 5 minutes. Add corn and a pinch of salt; cover and cook 3 minutes. Add milk; continue cooking, covered, 5 minutes. Remove from heat; cool slightly. Place corn mixture in a blender; cover and puree. Keep warm.

In a medium saucepan, combine sugar and water. Bring to a boil, stirring to dissolve sugar; reduce heat. Add cardamom pods; let simmer, uncovered, 5 minutes. Add stone fruit; let simmer, uncovered, to soften fruit slightly, 1 to 2 minutes. Remove pan from heat. Remove fruit from syrup. When cool enough to handle, slice fruit and return to warm syrup until ready to serve.

Preheat oven to 425°. Brush bread with olive oil. Place on a baking sheet. Bake until toasted, about 8 minutes.

Divide corn puree among four plates or shallow bowls. Place some Burrata in the middle of the puree. Using a slotted spoon, remove stone fruit pieces from syrup (see Tip) and arrange pieces around Burrata. Drizzle with a little olive oil and add a sprinkle of flaky salt. Garnish with mint and basil. Serve with toasted bread.