This is a great summertime dish that I like to serve at BBQs. It is so versitile. I use it as a side dish, or to top a pice of grilled chicken or fish. The best part is it is easy to make and can be made ahead. You can use sherry or champagne vinegar if you don’t have the white balsamic.
2 peaches (ripe yet still firm)
2 ears of corn,
1 Jalepeno pepper seeds removed and minced
2 scallion, finely sliced
3 teaspoons white balsamic vinegar
3 teaspoons lemon juice
1 tbsp honey
1/2 teaspoon salt
1/2 teasponn fresh cracked pepper
2 tablespoons extra virgin olive oil
Preheat your grill to medium high heat. Cut each peach into 12 pieces. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Grill them fresh side down on medium heat until they have slightly carmelized, turn them over and grill for a few more minutes until they are sllightly shriveled but still plump and moist. Place on a dish and allow to cool. Brush the corn with a little extra virgin olive oil, salt and pepper. Grill corn on the grill on high heat, cook turning the corn until you get a nice even char all over the corn. With a knife shave the corn into a bowl. In another bowl, mix the jalapeno, scallion, white balsamic, lemon juice, honey and salt. Add the cooled peaches and corn, fold in gently. Drizzle with 2 tbsp extra virgin olive oil and chill.