nectarine and charred corn salad
4 ears of corn
2 nectarines, pitted, thinly sliced
4 oz cotija cheese, thinly sliced
1 small shallot, thinly sliced
2 lemons, zested and juiced
1/4 cup olive oil
1 spring rosemary, chopped
1/2 fresh basil leaves, torn
Prepare grill to a high heat.
Husk all the corn, discarding the corn silks and saving the husks. Rewrap the corn with the husks, leaving a strip of kernels exposed. Tie up the rewrapped corn in the center with a husk. Grill the corn for a few minutes, until the exposed kernels are charred and the husks are blackened. Let cool, then discard the husks and cut the kernels off the cob and place in a large bowl.
Add in the nectarine slices, cheese and shallots. Set aside.
In a jar combine the lemon juice, zest, oil, and rosemary. Shake vigorously to combine and season with salt and pepper. Drizzle over the corn mix and toss to combine. Top with basil.
Sometimes we eat corn straight off the cob smothered with butter and a sprinkle of salt. Other times, we make it into this salad.
I like my corn charred, like beyond what most people find acceptable charred. Blackened. The outside of the kernels are smokey and crunchy while the inside are still juicy. Obviously grill the corn to your liking for this recipe. There is no wrong way to do it.