Skip to main content
Print Friendly and PDF

Grilled Corn and Pepper Salad with Peach Cilantro Vinaigrette

I am frequently asked were I get my recipe ideas. This idea came from buying eggs. Our local produce stand sells Amish eggs. We stopped in to get some and saw they had corn and orange bell peppers on sale at great prices.
My wife suggested we get some cilantro and roast some peppers for dinner.

A check of the fridge revealed a couple of very ripe peaches and the wheels started turning.

Start with the vinaigrette.
In a food chopper add:
1/2 cup fresh peaches
1/4 cup peach infused white balsamic vinegar
1 teaspoon fresh lime juice
1/2 teaspoon chopped cilantro
1/4 teaspoon honey
2 tablespoons canola oil
1/8 teaspoon roasted garlic powder
1/8 teaspoon onion powder
1/8 teaspoon white pepper
pinch of salt

Blend all the ingredients until the peaches break down.

For the salad, slice pepper into strips.
Husk the corn, removing the silk.
Slice one jalapeno pepper, removing the seeds and veins.
Lightly spray vegetables with canola oil spray.
Heat grill to a medium-high heat.

Place veggies on the grill until they start to blister.
Remove and let cool.
Chop peppers into bite size pieces. Remove corn from the husk by holding the corn on end in a bowl and carefully slice kernels off the husk.

Add everything to a bowl, topping with sliced cherry tomatoes. Drizzle  the vinaigrette on top of the salad just before serving.

We enjoyed this salad with lava rock cooked tenderloin. Hope you enjoy it too.