From Chef & Food Stylist Kevin Do
I love this salad because it packs so much flavor and feels substantial without taking away from the main course. The vibrant flavors of tart and sweet peach are complemented with charred sweet corn and creamy yogurt. I like to keep my peach chunks large so you can cleanse your palate. I’ve made this salad with all types of stone fruit, whatever is most in season. This dish pairs well with citrus like oranges, grapefruit, or seasonal fruits like figs. One thing you should not compromise is fresh shucked corn. If you plan on using canned corn, you’re better off skipping it.
Serves: 4–6
Prep time: 30 minutes
Cook time: 15 minutes
Total Time: 45 minutes
Temp: High (500F)
Ingredients
4–5 peaches
2 ears corn
12 oz Greek yogurt
Pistachios, crushed
Mint
To Finish
Olive oil
Flaky salt
Crushed pistachios
Mint
Instructions
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Cut peaches into quarters and remove pits. Shuck corn.
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Brush lightly with oil and sear on high heat for 3–4 minutes until all sides have deep grill marks.
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Cut corn from the cob.
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Add a pinch of salt and some black pepper to yogurt and mix until smooth and silky.
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On a large plate, spread yogurt evenly with the back of a spoon.
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Evenly place peaches on yogurt and spoon roasted corn over the plate.
Finish with olive oil, flaky salt, pistachios, and mint.