Spicy Grilled Corn & Peach Salad with Basil

INGREDIENTS:

2 tbsps Lime Juice

2 tbsps Extra Virgin Olive Oil

2 tsps Raw Honey

Sea Salt & Black Pepper (to taste) 

2 ears Corn On The Cob (husk removed)

2 Peach (small, sliced)

2 tbsps Red Onion (finely chopped)

1/2 Jalapeno Pepper (medium, diced)

1/4 cup Basil Leaves (chopped)

DIRECTIONS:

1. In a large bowl, mix together the lime juice, oil, honey, salt, and pepper.

2. Heat a grill or cast-iron pan over medium-high heat. Add the corn and cook for one to two minutes per side or until lightly charred on all sides. Let the corn cool before slicing the kernels off the cob and transferring them to the bowl.

3. Add the peach, red onion, jalapeno, additional salt, and pepper, and toss to combine. Gently fold in the basil. Divide evenly into bowls or plates, and enjoy!

   
   

 NOTES:

Leftovers

Best enjoyed fresh, but can be refrigerated for up to two days. Add the basil just before serving.

Serving Size

One serving is approximately 1 1/2 cups.

Make It Vegan

Use maple syrup instead of honey.