Grilled Corn and Nectarine Salad

You know, I don’t like to brag.

Ha. Wait, yes I do.

Especially when it is about my family.

Tonight, the whole family, all five us are headed up north because my youngest brother Joshua was nominated for the MVP of college water polo. Only three men and three women were nominated and so we will rage in his honor all weekend.

And I will eat and drink and be merry in his honor. Letting someone else do the cooking.

You should make this tasty salad in his honor this weekend!

You will need…

4 ears of corn, in the husks and soaked for at least 1 hour in water

2 avocados, diced

2 cups cherry tomatoes, halved

1 small red onion, diced

4 nectarines, halved and pit removed

1 cucumber, chopped

1 teaspoon cumin

6 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon garlic powder

¼ cup fresh cilantro, finely chopped

Salt and pepper to taste.

Start by heating your grill to a medium high heat.

Add your soaked corn to the grill and cook them for about 25 minutes, rotating a couple times to cook all sides of the corn evenly.

While the corn is cooking, lightly drizzle the nectarine flesh with 1 tablespoon of olive oil and season them with the cumin, salt and pepper.

Grill the nectarines flesh side down for 5 to 7 minutes. Just to get good grill marks.

Remove them and the corn from grill and let cool.

While they are cooling, combine the avocado, onion, tomato and cucumber in a large bowl.

When the corn and nectarines have cooled, slice the corn from the cob and chop the nectarines into bit sized pieces.

Add them to the bowl with the other veggies and toss well.

In a small bowl, combine the remaining olive oil, vinegar, garlic powder, cilantro, salt and pepper to taste.

Whisk until the mixture is completely combined and drizzle it over the salad.

Toss till everything is dressed and serve at room temperature or cool it slightly if it’s nice and hot out.

Love and Beer Floats

Angela

Grilled Corn and Nectarine Salad

4 ears of corn, in the husks and soaked for at least 1 hour in water

2 avocados, diced

2 cups cherry tomatoes, halved

1 small red onion, diced

4 nectarines, halved and pit removed

1 cucumber, chopped

1 teaspoon cumin

6 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon garlic powder

¼ cup fresh cilantro, finely chopped

Salt and pepper to taste.

Start by heating your grill to a medium high heat.

 Add your soaked corn to the grill and cook them for about 25 minutes, rotating a couple times to cook all sides of the corn evenly.

 While the corn is cooking, lightly drizzle the nectarine flesh with 1 tablespoon of olive oil and season them with the cumin, salt and pepper.

 Grill the nectarines flesh side down for 5 to 7 minutes. Just to get good grill marks.

 Remove them and the corn from grill and let cool.

 While they are cooling, combine the avocado, onion, tomato and cucumber in a large bowl.

 When the corn and nectarines have cooled, slice the corn from the cob and chop the nectarines into bit sized pieces.

 Add them to the bowl with the other veggies and toss well.

 In a small bowl, combine the remaining olive oil, vinegar, garlic powder, cilantro, salt and pepper to taste.

 Whisk until the mixture is completely combined and drizzle it over the salad.

 Toss till everything is dressed and serve at room temperature or cool it slightly if it’s nice and hot out.