Grilled Peach and Corn Salad
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 178, total fat 11 G., saturated fats 2 G., proteins 4 G., carbohydrates 18 G., fiber 3 G., cholesterol 6 mg, sodium 272 mg, sugar 8 G.
Calories 178, total fat 11 G., saturated fats 2 G., proteins 4 G., carbohydrates 18 G., fiber 3 G., cholesterol 6 mg, sodium 272 mg, sugar 8 G.
Juicy, ripe peaches are perfect not only for desserts but also for savory dishes, especially when grilled. Make a delicious and nutritious summer salad with grilled peaches and corn, which imbue it with wonderful smoky notes. The natural sweetness of the fruit and corn pairs beautifully with the bitterness of the arugula, salty feta, and tart chili dressing. Sprinkle with sliced toasted almonds for crunch and serve as a side dish with grilled meats or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears of corn, husked
- 3 peaches, each cut into 4 pieces
- 1/4 cup olive oil + extra for drizzling
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Half a Fresno pepper, seeded and thinly sliced crosswise
- Half a small shallot, finely chopped
- 1/3 cup toasted sliced almonds
- 1/3 cup crumbled feta (60 g)
- 4 cups small arugula (75 g)
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Recipes with similar ingredients: peaches, corn, Fresno pepper, feta cheese, arugula, almond
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Drizzle the corn and peaches with olive oil and season with salt and black pepper. Grill the corn and peaches, turning occasionally, until darkened and charred on all sides, 6-8 minutes for the peaches and 10-12 minutes for the corn. Let cool slightly.
- Meanwhile, in a large bowl, combine the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and some freshly ground black pepper.
- Cut the corn kernels off the cobs and discard the cobs. Slice the peaches crosswise, leaving grill marks on each piece. Add the corn kernels and sliced peaches to the large bowl with the dressing, along with the almonds and feta. Gently toss to coat. Taste and season with salt and pepper if needed.
- Arrange the arugula on a large platter. Top with the peach and corn salad.
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