SALAD

GRILLED CORN, PEACH AND POBLANO SALAD

In this dish, the great flavor of grilled corn pairs with the concurrent abundance of fresh peppers and peaches. A little honey, vinegar and olive oil marry the heat and sweetness. This salad is best served within 24 hours after it is made.

To grill the corn, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown.

Grill the poblano directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed.

To remove the skin from the peaches, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle.

• 4 ears grilled corn, husks removed, grilled kernels cut from the ears (about 3 cups)

• 1 large or 2 small grilled poblano chili peppers, grilled, skinned, seeded and cut into 1/4-inch dice ( 3/4 cup)

• 2 large ripe peaches, peeled and cut into kernel-size pieces (1 ½ cups)

• 2 teaspoons honey, or more to taste

• 2 tablespoons cider vinegar

• 1 tablespoon olive oil

• 10 to 20 stems chives, chopped (2 tablespoons)

• 1/8 to 1/4 teaspoon salt

• Freshly ground pepper

Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature. Makes 6 3/4-cup servings.

Per serving: 106 calories, 3 g protein, 20 g carbohydrates, 3 g fat (0 saturated fat), 0 mg cholesterol, 59 mg sodium, 3 g dietary fiber, 9 g sugar.

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