Grilled Corn And Peach Salad


Even if the Seattle weather (in the high 60s) isn’t exactly summery right now, we still have the glory of sweet summery peaches. And for our friends in warmer parts of the country, here’s a recipe you can make entirely on the grill, without heating up your kitchen at all.

Grilled Corn and Peach Salad
Grilled Corn and Peach Salad

Our torpedo onions are ready for harvesting, and we’ve been enjoying them in all types of dishes. They’re sweet and smoky with a bit of a bite, fresh off the grill.

Before the Grill
Before the Grill

Roast the corn. Preheat the grill to high heat. Shuck four ears of corn, roll them lightly in olive oil and place on the grill. Keep an eye on them, letting them start to brown and turn caramely in places. Cook for about ten to twelve minutes.

Roast the peaches. Slice two ripe (or nearly ripe) peaces in half. Remove the pits, brush the cut sides lightly with olive oil, and places cut side down on the grill. Grill for five or six minutes, until there are grill marks and the peaches turn slightly soft and caramely.

Roast the onion. Slice the ends off of a red torpedo onion (or sweet yellow onion if you prefer). Rub the cut sides in olive oil and place face down on the grill. Let them start to caramelize and turn soft, grilling for about ten to fifteen minutes.

After the corn cools a bit, slice off the kernels and add to a salad bowl. Chop the peaches and onions into corn-kernel-sized pieces and add to the bowl. Chop 1/2 cup of cilantro and add. Add 1/8 cup rice wine vinegar, 2 tsps cumin, juice of one whole lime, and salt and pepper. Taste, and adjust as needed. Serve chilled from the fridge or at room temperature.

Grilled Corn and Peach Salad
Grilled Corn and Peach Salad

This makes a lovely accompaniment to grilled fish tacos.

Grilled Corn Peach Salad with Fish Tacos
Grilled Corn Peach Salad with Fish Tacos

Ingredients

  • 4 ears of corn
  • 2 ripe (or semi-ripe) peaches
  • 1/2 cup chopped cilantro
  • 2 tsps cumin
  • juice of 1 whole lime
  • 1 red torpedo onion (or sweet yellow onion)
  • salt and pepper to taste

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

3 thoughts on “Grilled Corn And Peach Salad”

  1. Oh, this looks so lovely and delicious! I can’t get enough peaches these days. I’ve been buying baskets of Ontario peaches, from the Niagara region, the last couple of weeks and have been looking for ways to use them in addition to just eating out of hand or cut up on my cereal. This salad is definitely on my list!

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