Grilled Corn and Peach Salad with Queso Fresco Print this recipe

Ingredients

• 1 avocado, peeled, seeded, and quartered
• 1 head Frisee (or your favorite lettuce), chopped
• 1/2 small red onion, sliced
• 2 limes, juiced
• 2 tablespoons extra virgin olive oil
• 4 ears sweet corn, shucked
• 4 fresh peaches or nectarines, pitted and sliced in half
• 4 sprigs fresh cilantro, chopped
• 4 sprigs fresh mint, chopped
• 6 ounces Queso Fresco
• salt and pepper to taste

Instructions

1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
2. Grill the corn for 7-10 minutes over medium heat turning every two minutes until kernels start to soften, remove from heat, set aside to cool.
3. Grill the peaches and onions for about 4-5 minutes on each side, remove from heat, set aside to cool.
4. Once cooled, remove the corn from the cob, slice the peaches and onions. Place in a large mixing bowl.
5. Add the lettuce, mint, cilantro, lime juice and extra virgin olive oil. Season with salt and pepper and toss.
6. Grill the Queso Fresco over medium heat for 3-5 minutes or until grill marks appear. Remove and crumble.
7. Serve the salad over the avocado slices and garnish with the crumbled cheese.

Credit

1. Recipe created by Johnny Hernandez of La Gloria in San Antonio on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.