Grilled Peach & Corn Summer Salad

Grilled Peach & Corn Summer Salad

Grilled Peach & Corn Salad
10 oz. cherry tomatoes
4 ears of corn
2 peaches
1 cup arugula

Shallot Lime Vinaigrette
1 shallot
1/4 cup balsamic vinegar
2 tbsp rice wine vinegar
2 limes, juiced
1 tsp honey
1/2 cup olive oil

For the vinaigrette:

Step 1 Combine 1 minced shallot with balsamic vinegar, rice wine vinegar, honey, and lime juice into a mason jar. Rigorously shake the jar to combine the ingredients. Add salt and pepper to taste, and allow the mixture to sit for 5 minutes.

Step 2 Add the olive oil and shake until the oil and vinegar are mixed.

FIN. Refrigerate until ready to use.

For the salad:

Step 1 Prep your corn and peaches while you wait for the grill to get hot.

To prep the corn, remove the husk and rinse each under water to wash away extra dirt and debris. Generously coat each cob with olive oil, salt, and pepper and set aside.

To prep the peaches, rinse under water and thoroughly dry using a towel or cloth. Cut the peaches in half and remove the pit. Using a basting or pastry brush, brush a light coat of olive oil over the cut side of the peaches.

Step 2 Once hot enough, carefully place the corn and peaches, cut side down, onto the grill.

For the corn: Grill the corn for 10-15 minutes, Turing occasionally and making sure not to overcook. You want the corn to have visible char marks without becoming too soft. Allow the corn to cool for 5 minutes before cutting.

For the peaches: Grill the peaches for about 4-5 minutes. During this time, do not lift or move them - this will allow the peaches to get those beautiful grill marks. Then, remove them from the grill and allow them to cool for 5 minutes before cutting them.

Step 3 To cut the corn off the cob, stand the corn up vertically, with the wider of the two sides touching the cutting board. Using a knife, carefully cut down each side of the cob until the cob is bare. Repeat this process for each cob. Add the grilled kernels to a bowl.

Chop the peaches into bite-size pieces and add to the bowl.

Fin. Halve the tomatoes and add them to the bowl with the arugula and a few tablespoons of the shallot vinaigrette. Gently toss to combine. Serve immediately while the peaches and corn are still warm.

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