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Charred Corn and Grilled Stone Fruit Salad
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
- 4 ears of corn, husked
- 2 apricots, halved, pitted, cut into ¼-inch slices
- 2 nectarines, halved, pitted, cut into ¼-inch slices
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon cayenne pepper (more to taste
- ¼ jalapeño, finely diced
- ½ small red onion, thinly sliced
- Handful cilantro, roughly chopped, plus extra leaves to garnish
- Sea salt and black pepper to taste
Instructions
- Grill the produce: Heat a grill or grill pan to medium-high heat. Place ears of corn on grill and rotate ever few minutes until kernels are tender and charred in places, about 10 minutes total. Remove from heat, cool slightly and cut Place stone fruit slices on the grill until grill marks appear on one side and they are slightly softened, about 3 minutes. Remove from grill and set aside.kernels from the cobs.
- Make the dressing: Combine olive oil, lime juice, honey, cayenne pepper, and jalapeño in a medium mixing bowl; whisk well and season to taste with salt, pepper, and additional cayenne for more heat.
- Bring it all together: Add the kernels, grilled stone fruit, and red onion to the medium mixing bowl along with the dressing. Toss gently to coat. Fold in cilantro, taste, and adjust seasoning.
- Serve with extra cilantro leaves on top.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.
