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Epicurious

Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette

Image may contain Food Dish Meal Plant Lunch Produce Platter and Vegetable
Jessup Deane

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Recipe information

  • Yield

    6 Servings

Ingredients

4 ears corn, husked
1 tablespoon plus ¼ cup olive oil
Kosher salt
¾ teaspoon chili powder
½ teaspoon coriander seeds
½ teaspoon cumin seeds
3 tablespoons fresh lemon juice
½ teaspoon chopped fresh rosemary
Several dashes of hot sauce
Freshly ground black pepper
2 nectarines or peaches, sliced into ½"-thick wedges
1 small shallot, thinly sliced
1 cup torn fresh basil leaves
4 ounces queso panela or Cotija cheese, crumbled (about ½ cup)

Preparation

  1. Step 1

    Prepare grill for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.

    Step 2

    Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, hot sauce, and remaining ¼ cup oil in a medium bowl; season with salt and pepper. Add corn kernels, nectarines, shallot, basil and cheese and toss to combine.

TagsSaladCornVegetableNectarineStone FruitFruitBasilHerbs & SpicesCotijaCheeseDairySummerQuickEasySideGluten FreeNut FreeVegetarianHealthyishGrillingLunchDinnerBon Appétit
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