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.

By Olivia Hayo / Photography By Olivia Hayo | July 08, 2018

Ingredients

SERVINGS: 4 Serving(s)

4 ears of corn, husked
2 apricots, halved, pitted, cut into 1/4’’ slices
2 nectarines, halved, pitted, cut into 1/4’’ slices
2 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons local 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 & Black Pepper

Instructions

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.