Grilled Corn, Heirloom Tomato and Peach Salad
  • 2 peaches
  • 1 heirloom tomato(extra large)
  • 2 Corn on the cob
  • 3 basilsprigs
  • sea salt
  • freshly ground pepper
  • 2tsp. balsamic vinegar
  1. Turn your grill to high and shuck the corn. Cook corn, rotating several times, for about 8 minutes on the grill until charred in some spots.
  2. Meanwhile, cut tomato into large chunks, and add to a bowl, salting generously, and add the peaches and basil leaves. Let corn cool, and then remove kernels with a knife, making sure to scrape out the juicy bits of corn that are left behind, and add all to bowl. Drizzle with balsamic and taste for seasoning, adding more salt and pepper as needed. Keep cold and serve!