Dini's grilled corn salad — full of fresh, local, produce and tossed in basil tarragon vinaigrette — is the summer salad of your dreams. Check your Walmart store for the latest local produce! Local produce varies by store. Sponsored by Walmart.
8 medium, thin heirloom carrots, washed, tops and bottoms trimmed, and halved lengthwise
5 firm peaches, cut around the pit in two, resulting in two half moons and two full rounds
4 ears of corn, shucked
Oil, for greasing grill
Salt, for seasoning
2 bunches fresh baby arugula
1/3 cup toasted sunflower seeds
Basil tarragon vinaigrette:
1/4 cup fresh tarragon, packed
1/4 cup fresh basil, packed
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
Place halved carrots on the grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board.
Grease grill with more oil and add the corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board.
Grill the flat side of the peaches for 4 minutes and remove to a cutting board.
In a blender, add all dressing ingredients and blend until smooth.
Cut corn off cob and place in bowl. Cut carrots on a bias into bite-sized pieces and add to the bowl. Cut peaches into bite-sized half moon slices and add to bowl. Add arugula and sunflower seeds and toss with the dressing. Serve immediately.
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