Grilled Peach Corn, Creamy Cheese (Printable Version)

Charred peaches, corn, cherry tomatoes and torn creamy cheese in a balsamic-honey dressing for bright summer flavor.

# What You Need:

→ 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 tablespoons extra virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon honey
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat a grill or grill pan over medium-high heat until evenly hot.
02 - Lightly brush the peach halves and corn ears with olive oil to prevent sticking and promote caramelization.
03 - Place peaches cut side down on the grill and cook for 2 to 3 minutes until charred and caramelized. Grill the corn, turning every couple of minutes, for approximately 10 minutes until lightly charred all over. Remove from heat and let cool slightly.
04 - Slice the grilled peach halves into wedges. Stand each corn cob upright and carefully slice the kernels off the cobs.
05 - In a large salad bowl, combine the grilled peach wedges, corn kernels, halved cherry tomatoes, sliced red onion, and torn basil leaves.
06 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
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 while the peaches and corn are still slightly warm.

# Helpful Hints:

01 -
  • It comes together in thirty minutes with almost zero actual cooking skill required.
  • The contrast of smoky grilled fruit against cool, creamy burrata will make you close your eyes at the first bite.
  • It looks like something from a magazine but secretly takes almost no effort.
02 -
  • Do not walk away from the peaches on the grill because they go from beautifully caramelized to burnt in about thirty seconds.
  • Letting the corn cool slightly before cutting prevents the kernels from popping off the cob and flying everywhere.
03 -
  • If your peaches are extremely ripe and juicy, grill them for only about ninety seconds per side to keep them from falling apart.
  • Make a double batch of the dressing and keep it in the fridge because it is incredible on any roasted vegetable or simple green salad.

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