Grilled Corn and Peach Salad
Grilled Corn and Peach Salad
Submitted by Jim Milligan, Traverse City, MI
Salads
Ingredients
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.
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