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Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette


  • 4 ears corn, husked
  • 1 Tbsp plus ¼ cup olive oil
  • Kosher salt
  • ¾ tsp chili powder
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 3 Tbsp fresh lemon juice
  • ½ tsp chopped fresh rosemary
  • Several 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, crumbled
  • 2 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.

Toss dressing with corn kernels, nectarines, onions, basil and cheese. Adjust seasoning with salt & pepper. Serve over a bed of chopped lettuce.

Adapted from Bon Appetit

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