Grilled Peach Salad with Quick Pickled Corn and Onion

by Rhett Morris | Photography by Mollie Tobias



1 peach, halved and pitted
1 head bibb lettuce
1 ear corn cut off from cob
½ red onion sliced thin
¼ cup apple cider vinegar
¼ cup water
¼ teaspoon pickling spice
¼ teaspoon red pepper chili flakes
¼ teaspoon mustard seed
2 tablespoons sugar
pinch of salt
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 lime zested and juiced
1 tablespoon Dijon mustard
2 tablespoons honey
½ cup olive oil



Mix corn and onion together in small bowl. In saucepan, add vinegar, water, pickling spice, chili flakes, mustard seed, sugar and salt, and bring to boil. Then pour mixture over corn and onions, and set aside. Rub peach with olive oil, and season with salt and pepper. Put on very hot grill for 2 minutes each side, and set aside. In a small bowl, add lime zest and juice, mustard and honey, and whisk together. Slowly add olive oil, and whisk until emulsified. Place bibb lettuce on plate, top with grilled peach, and then add salt and pepper to taste. Using a slotted spoon, add pickled corn and onions to the peach and lettuce. Drizzle with dressing and enjoy.