Grilled Corn and Stone Fruit Salad

Grilled Corn and Stone Fruit Salad

Ingredients

• 4 ears corn, husked
• 1 tablespoon olive oil
• Kosher salt and freshly cracked black pepper
• ¾ teaspoon chili powder
• 1 lemon juiced, about 3 tablespoons fresh lemon juice
• ¼ cup olive oil
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon red pepper flakes
• Freshly ground black pepper
• 2 nectarines or peaches, sliced into ½"-thick wedges
• 1 small shallot, thinly sliced
• 1 cup torn fresh basil leaves
• 4 ounces Cotija cheese, crumbled (about ½ cup - or fresh feta)
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Instructions

1. Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.
2. Whisk with lemon juice, ¼ cup oil and spices in a medium bowl and season with salt and pepper. Add corn kernels, stone fruit, shallot, basil and cheese and toss to combine. Serve family style.