Chipotle olive oil · Garlic olive oil · Jalapeno Lime balsamic · Peach balsamic · Salads ·Mar 26, 2024

Grilled Corn and Peach Salad

Name: Grilled Corn and Peach Salad
Ingredients: 4 ears corn husked; 2 tablespoons Fustini's Chipotle olive oil; Kosher salt and freshly cracked black pepper; ¾ teaspoon chili powder; 3 tablespoons Fustini's Peach balsamic; ¼ cup Fustini's Garlic olive oil; 2 tablespoons Fustini's Jalapeno Lime balsamic; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon red pepper flakes; Freshly ground black pepper; 2 peaches sliced into ½"-thick wedges; 1 small shallot thinly sliced; 1 cup torn fresh basil leaves; 4 ounces Cotija cheese crumbled (about ½ cup - or fresh feta)

Submitted by Jim Milligan, Traverse City, MI

Ingredients

4 ears corn husked
2 tablespoons Fustini's Chipotle olive oil
Kosher salt and freshly cracked black pepper
¾ teaspoon chili powder
3 tablespoons Fustini's Peach balsamic
¼ cup Fustini's Garlic olive oil
2 tablespoons Fustini's Jalapeno Lime balsamic
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Freshly ground black pepper
2 peaches sliced into ½"-thick wedges
1 small shallot thinly sliced
1 cup torn fresh basil leaves
4 ounces Cotija cheese crumbled (about ½ cup - or fresh feta)

Directions

Prepare grill for medium-high heat. Brush corn with Chipotle olive oil and season with salt, and pepper and sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6&ndash,8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Whisk the vinegars, garlic olive oil, and remaining spices in a medium bowl and season with salt and pepper. Add corn kernels, stone fruit, shallot, basil and cheese and toss to combine. Serve family-style.

Grilled Corn and Peach Salad