Description
This charred corn and stone fruit salad pairs juicy peaches with feta, fresh herbs, and lime for an easy peak-summer side.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 ripe nectarines or peaches (or a mix), sliced into wedges
- 4 oz sheep's milk feta, torn into pieces
- 1 big handful fresh basil leaves, torn
- 1 small handful fresh mint leaves, torn
- 1 lime, halved
- 3 tbsp good extra virgin olive oil, plus more to finish
- 1/2 tsp Aleppo pepper or a pinch of chili flakes
- Flaky sea salt (I love Maldon)
Instructions
- Heat a grill or grill pan to high. Char the corn directly over the flame, turning, until kissed and blistered in spots, 8–10 minutes. Let cool just enough to handle, then stand each ear in a bowl and cut the kernels off.
- Pile the warm corn onto a shallow platter. Tuck the stone fruit wedges throughout and scatter the feta in torn pieces.
- Finish it: squeeze the lime over everything, drizzle generously with olive oil, scatter the basil and mint, and season with Aleppo and a big pinch of flaky salt. Don’t overtoss, you want to keep it loose.
- Taste, add more salt, lime, or oil as needed. Serve while the corn’s still a little warm.
- Prep Time: 10
- Cook Time: 10
- Category: Salad