Grilled Corn and Stone Fruit Salad
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 4 ears corn (husked)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- ¾ teaspoon chili powder
- 1 lemon juiced (about 3 tablespoons fresh lemon juice)
- ¼ cup olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
- 2 nectarines or 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)
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Preparation
Step 1
Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.
Step 2
Whisk with lemon juice, ¼ cup oil and 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.
Step 3
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