You can actually taste summer in this grilled corn and peach salad tossed in honey vinaigrette!
Oh New Jersey. I never love you more than during the peak of summer. Lazy days at the shore, flip flop tan lines, sinfully early happy hours, and piles and piles of Jersey fresh produce. New Jersey is known for blueberries (try them on this cake) and farmstands selling plump tomatoes, corn on the cob, and juicy peaches.
I grabbed a bag full of corn and peaches the other day with the intention of simply grilling the corn on the cob, slathering it in butter and salt, and serving it alongside some chicken. But then I remembered (yep, mother of the year) that my son Jack has a mouth full of metal and corn on the cob is not his friend (more like his arch nemesis). So…plan B.
I was still craving that slightly charred corn flavor, but wanted to serve a dish that could easily be scooped up with a fork. Hello corn salad! Inspired by my recent haul, I decided to cut up a few of those fresh peaches and grill those as well. I threw some thick onion slices into the mix, bits of salty prosciutto for balance, and a handful of fresh parsley. A super simple honey vinaigrette tied it all together and I spooned it over a bed of soft bibb lettuce. Voila! Summer on a plate.
Jersey has not disappointed this summer. We’ve had far more days of sun than clouds, just the right amount of parties, and I even had my dream houseguest…my mom. We lasted an entire month under the same roof (give or take a few days) and have lived to tell the tale. We haven’t spent this much time together since the mid 90’s and oh, just a few things have changed since then. Thankfully, the basics have not. We talked ourselves silly, sipped (more than) a few glasses of chilled white wine, laughed, ate, cooked, and talked some more.
It’s a summer for the books and we’re only half way through. Thanks New Jersey and more importantly, thanks for the sweet summer memories Mom. xo
You can actually taste summer in this grilled corn and peach salad tossed in honey vinaigrette!
- 4 ears of corn, shucked
- 3 peaches, pitted and cut into six wedges each
- 1 large onion, peeled and cut into 1 inch slices
- 2 tbsp olive oil, divided
- 4 oz prosciutto, diced
- 1/4 cup parsley, chopped
- kosher salt and pepper
- 1 head bibb or romaine lettuce
- 1 Tbsp honey
- 2 Tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper
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Heat a grill to medium/high heat and brush the ears of corn, peach wedges and onion slices with 1 Tbsp olive oil. Grill until browned/charred to your liking.
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While the vegetables cook, heat the remaining olive oil in a medium non-stick skillet until hot but not smoking. Add the prosciutto and cook until browned and crisp, about 4 mins. Drain on a paper towel-lined plate.
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Cut the kernels off the grilled corn and coarsely chop the peaches and onion.
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Combine the corn kernels, peaches, onion, prosciutto and parsley. Dress with the vinaigrette and season to taste with salt and pepper.
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Arrange the bibb or romaine lettuce leaves on a platter. Spoon the corn salad on top and serve.
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Whisk the honey and vinegar together. Add the oll in a steady stream while whisking and season with salt and pepper.
Omit prosciutto for a vegetarian option.
This is definitely a keeper! So good!
So glad you enjoyed it Debbie!