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Grilled Corn and Peach Salad with Sweet Dressing
Back to Recipes & MoreIngredients
For the dressing
- 2 tbsp (28 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) olive oil
- ½ tbsp (3.4 g) smoked paprika
- ½ tsp (2 g) chili powder
- ½ tsp (2 g) garlic powder
- ½ tsp (3 g) salt
- ½ tsp (2 g) pepper
For the salad:
- 2 tbsp (30 ml) olive oil
- 6 ears of corn, husked
- 2 jalapeños, halved and seeded
- 4 peaches, halved and pitted
- 1 red pepper, halved
- 3 green onions, roughly chopped, for garnish
- salt and pepper, to taste
Instructions
- Begin heating up your barbecue. While waiting, in a small bowl combine all ingredients for the dressing and mix well until the sugar is dissolved.
2. Toss corn, jalapeños, peaches, and red pepper in a large bowl with the olive oil and season with salt and pepper. When grill has reached 500℉ (260℃), place items on the grill and grill until charred, about 10 minutes per side.
3. When vegetables are cool, chop them into smaller pieces, remove the corn kernels from the cob, and toss with the dressing.
4. Serve immediately.
CHEF'S TIP
*Jalapeños can be tricky to grill if they fall through the grill feel free to lay down a makeshift plate of doubled up aluminium foil flattened on a small portion of the grill to protect them from falling. Or, try skewering them on wood skewers that have been soaked in water to keep them from burning
