Place a skillet over medium-high heat and add a tablespoon of EVOO or unsalted butter; when the oil is hot, or the butter is melted, add the cut kernels of sweet corn and saute for three minutes. Transfer the sweet corn to a small bowl and set it aside.
Cut the peaches in half and remove the pits—cut the peaches into quartered pieces.
Chop the pecans into large pieces using a clean dry cutting board and a chef's knife. Transfer the pecans to a small bowl and set them aside.
Wipe the cutting board clean, remove the tail from the cooked shrimp and use a sharp knife to chop the shrimp or leave them whole. Put the shrimp into a large bowl and place it in the fridge until you are ready to use the shrimp.
Arrange the micro greens onto a large serving dish and place the burrata cheese into the center.
Place the quartered peaches around the micro greens.
Add the sweet corn kernels.
Scatter the chopped shrimp and pecans.
Add the fresh mint and sweet basil leaves.
Add the jammy eggs.
Dress the salad with the peach vinaigrette.
Serve.