Delicious & Easy
Charred Corn and Grilled Stone Fruit Salad
Chef Olivia Hayo took the best of the local summer haul and threw it on the grill. The result may be your new barbecue go-to side.
Ingredients for
Charred Corn and Grilled Stone Fruit Salad
SERVES 4
4 ears of corn, husked
2 apricots, halved, pitted, cut into 1/4-inch slices
2 nectarines, halved, pitted, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon cayenne pepper (more to taste)
1/4 jalapeño, finely chopped
1/2 small red onion, thinly sliced
Handful cilantro, roughly chopped, plus extra leaves to garnish
Sea salt and black pepper to taste
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Instructions for
Charred Corn and Grilled Stone Fruit Salad
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 kernels from the cobs.
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.
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.
