Grilled Corn & Peach Salad

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 4 fresh corn ears
• 3 ripe peaches
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large avocado
• 1 cup cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/3 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese
• 3 cups baby arugula

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so nothing sticks.
2. 2Husk the corn and brush the ears lightly with olive oil; place them directly on the hot grates. Grill, turning every few minutes, until kernels are tender and lightly charred in spots, 10 to 12 minutes total. Transfer to a cutting board to cool slightly.
3. 3Halve the peaches, remove pits, and brush cut sides with a little olive oil. Grill cut-side down until grill marks appear and fruit softens slightly, 2 to 3 minutes. Flip briefly if you want light color on the skin side, then move to the board.
4. 4When cool enough to handle, stand each ear upright and slice kernels off in strips into a large bowl. Dice the grilled peaches into bite-size chunks and add them to the corn.
5. 5In a small bowl, whisk remaining olive oil with lime juice, honey, chili powder, salt, and black pepper until the dressing looks glossy and emulsified.
6. 6Dice the avocado and halve the cherry tomatoes. Add avocado, tomatoes, red onion, and most of the cilantro to the corn-peach mixture.
7. 7Pour the dressing over the salad and toss gently so the avocado stays mostly intact and everything is coated. Taste and adjust salt or lime if needed.
8. 8Scatter arugula on a platter or divide among lunch plates. Spoon the grilled corn and peach mixture over the greens, then finish with crumbled cotija and the remaining cilantro. Serve at room temperature or lightly chilled.