CORN PEACH AND TOMATO SALAD WITH CHARRED JALAPENO HONEY DRESSING

INGREDIENTS

3 ears corn, husk removed

1 pint cherry tomatoes, halved

2 peaches, diced

3 Persian cucumbers, diced

3 scallions, chopped

3oz cotija cheese, crumbled

DRESSING

1 jalapeño

1 lime, juiced

1 shallot, cut in quarters

2 tablespoons honey

2 tablespoons olive oil

Directions

On a grill or grill pan over medium high heat, add the corn and jalapeño. Cook both for about 10-15 minutes, until charred. Be sure to rotate the corn and jalapeño every couple of minutes in order to char evenly. Remove from grill, cut the corn off the cob, and set the jalapeño aside for later.

In a large bowl, add the charred corn, tomatoes, peaches, cucumbers, scallion and cotija cheese. Mix to combine all ingredients.

For the dressing, add lime juice, shallot, honey and olive oil to a blender. Cut the charred jalapeño in half, remove the seeds and stem, and place into the blender. Season the dressing with salt and pepper. Blend on high until all ingredients are fully emulsified.

Pour about 1/2 the dressing over the salad and mix until all ingredients are coated.