Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette

basil chef watson coriander corn cotija cumin fourth of july lemon nectarine peach rosemary salad shallot summer healthyish

Bon Appétit

6 Servings

Source

Ingredients

4 ears corn, husked

1 tablespoon plus ¼ cup olive oil

Kosher salt

¾ teaspoon chili powder

½ teaspoon coriander seeds

½ teaspoon cumin seeds

3 tablespoons fresh lemon juice

½ teaspoon chopped fresh rosemary

Several dashes of hot sauce

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 queso panela or Cotija cheese, crumbled (about ½ cup)

Method

Prepare grill for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and 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.

Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, hot sauce, and remaining ¼ cup oil in a medium bowl; season with salt and pepper. Add corn kernels, nectarines, shallot, basil and cheese and toss to combine.