Grilled Peach Corn, Creamy Cheese (Printable)
Charred peaches and corn tossed with basil, cherry tomatoes and a honey-balsamic dressing, topped with creamy cheese.
# Ingredient List:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 2 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup fresh basil leaves, torn
→ Dairy
06 - 3.5 oz creamy cheese (burrata, fresh mozzarella, or goat cheese)
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp honey
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Lightly brush the peach halves and corn ears with olive oil to prevent sticking.
03 - Place peaches cut side down on the grill and cook for 2 to 3 minutes until charred and caramelized. Grill the corn, turning occasionally, for about 10 minutes until lightly charred all over. Remove from grill and let cool slightly.
04 - Slice the grilled peaches into wedges. Cut the kernels off the corn cobs and discard the cobs.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, cherry tomatoes, red onion slices, and torn basil leaves.
06 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well blended.
07 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
08 - Tear the creamy cheese into pieces and scatter over the top of the salad. Serve immediately.
# Expert Tips:
01 -
- The char on the peaches turns something already perfect into something almost sneaky with depth and sweetness.
- It looks like you spent an hour on it but the whole thing comes together while your guests are still pouring wine.
02 -
- Do not walk away from the peaches on the grill because the line between beautifully caramelized and unpleasantly burnt is about thirty seconds wide.
- Adding the cheese at the very end instead of tossing it in preserves the texture and keeps it from melting into a puddle.
03 -
- Choose peaches that are ripe but still hold their shape when you press them, overly soft peaches will fall apart on the grill and become jam instead of salad.
- Make a double batch of the dressing and keep it in the fridge for the rest of the week because it is excellent on almost any roasted vegetable.