2 peaches - firm but ripe
4 ears of corn - charred on grill
2 tbsp each minced cilantro, mint, basil
1/4 cup minced red onion
1 tbsp minced jalapeno
2 tbsp olive oil
1 T honey
1 T sherry vinegar
Turn grill on high heat. Cut the peaches into quarters, then brush with olive oil and grill on one side until they release from the grill. It should be about 4 min. Char the corn on the grill and then take off the cob and transfer to a bowl. Mince all of the herbs and onion and mix with the corn. Add in the olive oil, honey and vinegar. Season with salt and pepper and place peaches on top. Serve in a shallow bowl and enjoy.
Recipe by Gabe Kennedy
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