2 ears Corn – Grilled
2 Peaches (cut into wedges)
2 Plums (cut into wedges)
2 Nectarines (cut into wedges)
Pinch Chili Powder
½ cup smoked almonds
1/3 cup loosely packed fresh basil leaves
¼ teaspoon kosher salt
2 tablespoons extra virgin olive oil
Salt and Pepper to taste
Shuck the corn and place on grill and rotate every 2 minutes until charred.
Once cool enough to handle, use a sharp knife to cut the kernels off each cob into a large mixing bowl.
Grill the stonefruit. Just to get the grill marks. DO NOT COOK
Add the zest and juice of one lime and chili powder (if using). Toss to coat evenly.*
Coarsely chop up basil leaves on a clean cutting board. Sprinkle 1/4 teaspoon salt over the basil and continue to chop until fine. Add to a small mixing bowl along with extra-virgin olive oil. Mix to combine.**
Just before serving, dress the corn salad with the basil mixture and toss to coat evenly. Finish with additional salt and pepper, to taste. Garnish with fresh whole basil leaves, if desired.