4 ears corn, husked
1 tablespoon plus ¼ cup olive oil
Kosher salt
¾ teaspoon chili powder
½ teaspoon coriander seeds
½ teaspoon cumin seeds
3 tablespoons fresh lemon juice
½ teaspoon
chopped fresh rosemarySeveral dashes of hot sauce
Freshly ground black pepper
2 nectarines or peaches, sliced into ½”-thick wedges
1 small onion, thinly sliced
1 cup torn fresh basil leaves
4 ounces queso panela or Cotija cheese, crumbled2 cups chopped lettuce greens or spinach
Prepare grill for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.
Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, hot sauce, and remaining ¼ cup oil in a medium bowl; season with salt and pepper. Add corn kernels, nectarines, onions, basil and cheese and toss to combine. Serve over a bed of chopped lettuce.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2014.