Grilled Corn & Peach Salad

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 34g carbs
• 15g fat
• 6g fiber

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Ingredients

• 4 fresh corn ears
• 3 ripe peaches
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lime juice
• 1 tsp honey
• 5 oz baby arugula
• 1/2 cup crumbled cotija cheese
• 1/3 cup fresh cilantro leaves
• 1/4 small red onion
• 1 small jalapeño
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp chili powder

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 425°F, and oil the grates lightly so the corn and peaches do not stick.
2. 2Husk the corn and brush the ears all over with a little olive oil; season lightly with salt and pepper. Halve the peaches, remove the pits, and brush the cut sides with olive oil.
3. 3Grill the corn, turning every few minutes, until kernels are tender and lightly charred in spots, 10 to 12 minutes total. At the same time, place peaches cut-side down and grill until grill marks appear and fruit softens slightly, 3 to 4 minutes; flip briefly if needed, then transfer everything to a cutting board to cool.
4. 4When cool enough to handle, stand each ear upright and slice the kernels off in strips into a large bowl. Dice the grilled peaches into bite-size chunks and add them to the corn.
5. 5Thinly slice the red onion and mince the jalapeño (remove seeds for less heat). Add both to the bowl along with the arugula and torn cilantro leaves.
6. 6In a small jar or bowl, whisk the remaining olive oil with lime juice, honey, chili powder, salt, and black pepper until emulsified and bright.
7. 7Pour the dressing over the salad and toss gently so the greens wilt just slightly and every kernel and peach piece is coated. Taste and adjust salt or lime if needed.
8. 8Scatter cotija over the top, give one light toss, and serve immediately at room temperature, or pack into containers for a work-friendly lunch that holds well for a few hours.