Cacio e Pepe Panzanella With Corn Burrata

Ingredients

• For cacio e pepe dressing:
• 3/4 cup (65 grams) finely grated Pecorino Romano
• 1/3 cup boiling water
• 1/3 cup extra-virgin olive oil
• 2 teaspoons freshly ground black pepper, or more to taste (I like a full tablespoon!)
• For rest of salad:
• 10 ounces crusty bread (such as ciabatta), torn into bite-sized pieces (about 7 cups in total)
• 3 cups fresh corn kernels (cut from about 4 ears of corn)
• Kosher salt and freshly ground black pepper, to taste
• 1 cup cherry tomatoes, halved
• 2 cups to 3 cups baby arugula
• 1 cup fresh basil leaves, small leaves left whole, or large leaves roughly torn
• 8 ounces to 10 ounces burrata or good-quality fresh mozzarella, at cool room temperature
• Freshly grated Pecorino Romano, for serving

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