Grilled Corn, Peach and Spinach Salad with Honey Lime Dressing
Author: 
Serves: 6-8 servings
 
Ingredients
Dressing:
  • ⅓ cup olive oil
  • ¼ cup honey
  • 3 Tablespoons lime juice
  • 1 clove minced garlic OR 1 frozen garlic cube
  • 1½ teaspoons salt
  • ¼ t ginger
  • Pinch cayenne pepper
Grilled Corn:
  • 4 ears corn on the cob
  • Non-Stick Cooking Spray
  • Salt & Pepper
Salad:
  • 4 oz spinach
  • 4 ears corn
  • 2 peaches, diced
  • 2-3 shallots, finely diced
Instructions
Prepare the dressing:
  1. In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
Grill the corn:
  1. Spray each side of the corn with non-stick spray. Sprinkle salt and pepper over each ear of corn.
  2. Broil or grill the corn for about 5-8 minutes per side, until it starts to brown. Remove from oven and set aside to cool.
Assemble the salad:
  1. Slice kernels off the corn and place in a salad bowl. Add spinach, peaches and shallots.
  2. Drizzle dressing over the salad. (You may not need all of it, start with half and see how much more you need.)
  3. Serve immediately.
Plan ahead:
  1. Dressing can be made a couple of days ahead of time and stored in the fridge in an airtight container.
  2. Corn can be grilled a day or two ahead of time.
Recipe by Overtime Cook at https://overtimecook.com/2016/06/30/grilled-corn-peach-spinach-salad-honey-lime-dressing/