Corn and Nectarine Salad

A juicy, smoky-sweet summer salad with a citrusy kick and just the right amount of heat and crunch.

Ingredients

• 3 ears of corn

• 1 ripe peach, sliced

• 1 ripe nectarine, sliced

• 1 large handful arugula

• 1 pint cherry tomatoes, halved

• Pickled red onions (to taste)

• 1 jalapeño, seeds removed and finely minced

• Juice from 2 limes

• 1/3 cup olive oil

• Salt and pepper, to taste

• Lime zest

• Maldon sea salt

• Cracked black pepper

Instructions

1. Grill the Corn
   Preheat a grill or grill pan. Lightly coat the corn with olive oil and grill for a few minutes, turning occasionally, until nicely charred. Let cool slightly, then remove the kernels from the cob using a serrated knife.

2. Make the Dressing
   In a large bowl, whisk together the lime juice, minced jalapeño, olive oil, salt, and pepper.

3. Toss the Salad
   Add the grilled corn, peach, nectarine, arugula, and cherry tomatoes to the bowl with the dressing. Toss gently to combine.

4. Plate and Finish
   Transfer to a serving bowl or platter. Top with pickled red onions, lime zest, a sprinkle of Maldon sea salt, and cracked black pepper. Serve immediately.