Grilled Sweet Corn, Peach and Zucchini Salad
Ingredients
- 2/3 cup mayonnaise
- 1 tablespoon lime zest
- ¼ cup lime juice
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt, plus more for grilling
- 2 teaspoons hot sauce
- 6 ears sweet corn
- 3 peaches
- 2 small zucchini
- 2 tablespoons canola oil
- 3 heirloom tomatoes, sliced into wedges
- ½ red onion, halved and sliced
- 1 small bunch cilantro, leaves and tender stems roughly chopped
- 4 ounces Cotija cheese, crumbled
Instructions
- Serves 6–8 To make the dressing, combine mayonnaise, lime zest and juice, smoked paprika, chili powder, salt and hot sauce in a small jar. Stir until well blended and store in the refrigerator until ready to serve. Preheat an outdoor grill to medium-high. Shuck the corn and remove the silk. Pit the peaches and slice them into wedges. Slice the zucchini into ½-inch diagonal pieces and place them on a large tray along with the peaches. Lightly brush the canola oil over the corn, peaches and zucchini and sprinkle with salt. Place the corn, zucchini and peaches on the grill, working in batches if you need to. Grill the zucchini and peaches for 2 to 3 minutes per side until grill marks appear. Grill the corn for about 10 minutes total, turning every 2 minutes to char all around. Set aside to cool, then remove the corn kernels from the cobs. In a large serving bowl, layer half of the peaches, zucchini, corn, tomatoes, onions, cilantro and Cotija cheese. Repeat with the remainder of these ingredients. Serve and add dressing once plated. Edible Michiana original recipe
