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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.

Grilled Corn, Carrot and Peach Salad With Basil-Tarragon Vinaigrette

Ingredients

  • Salad:

  • 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

Instructions

  1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.

  2. 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.

  3. 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.

  4. Grill the flat side of the peaches for 4 minutes and remove to a cutting board.

  5. In a blender, add all dressing ingredients and blend until smooth.

  6. 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.

Grilled Corn, Carrot and Peach Salad With Basil-Tarragon Vinaigrette
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Transcript

- Hey, I'm Jeanie Klein, and Walmart has invited me to share one of my favorite summer recipes, my grilled corn salad that you could grill either indoors or outdoors, but you're gonna be making it all summer long. This is so good, and I cannot wait to show you how to make it. Let's go. Alright, so let's get started making our grilled corn salad. I love this salad because it is so colorful. We're gonna put peaches in here, we're gonna grill some beautiful carrots, and of course, the star of the show, which is the corn. I'm just gonna take each carrot and just sort of slice it in half lengthwise, just like that, and this is my favorite. Check this out. Alright, isn't that gorgeous? I love it so much. I'm just gonna put these in a little sheet pan right here and just give 'em a little toss in some oil and some salt, and honestly, this salad you could bake either raw, so you could do completely raw carrots, raw corn, and raw peaches, or you could grill it all. It really depends on what you wanna do. So, we're just gonna pop these right on, and we're gonna grill these for about seven to eight minutes per side. I like to leave a little bit of bite to them. I don't like when they're too cooked, I like it when things are still a little bit crunchy. Alright, so while those are doing their thing, we're gonna get started shucking some corn. This is fresh, you can see the... Look at that. Oh, it's gorgeous. I love that. I love shopping for my produce at Walmart because they support local communities by stocking local produce. So, that means my corn's not sitting on a truck for two weeks trying to get to my store. That is how you know it's fresh. Alright, let's check on the carrots. I think we are ready to flipperoo. Look at that, oh! That is the best part about grilling. You have those gorgeous char marks that I love, you have that smokiness from the grill. Alright, we're gonna give it one more minute and then we're gonna pop our corn in there. To prep the corn, same thing, olive oil and salt. So basic. Alright, so now I'm just gonna season our corn with a little bit of salt, and beautiful. Okay, I'm gonna pull the carrots off and just pop 'em right over here, and then we're just gonna cut them for our salad. This is a great salad to just throw on the grill, and the corn we're just gonna keep rotating every so often so we evenly coat the corn on all sides and get some nice little char marks and cook it through. Alright, while the corn is on the grill, we're gonna get started assembling the actual salad. So, I just have a little bowl here, and honestly, I'm all about using whatever you have in your fridge. So, if you have romaine in your fridge, go right ahead, spinach leaves. I like to use arugula. I think it has a really nice peppery flavor, which I love, and we're just gonna chop our carrots here, and I'm just gonna really roughly cut them on a bias. This is all about rustic, kinda farm to table. Look how pretty that looks. I love that so much. Alright, so I'm just turning my corn around. You're gonna keep rotating them until you get those little marks. You see the marks are starting to develop there. So, we're gonna get started cutting our peaches, and you see these colors are starting to look so gorgeous, and I like to just cut around the pit on either side like that so you have two kind of half moons. I'm just gonna start popping these right on my grill pan, and then for this one, I just kind of go around both sides and stick these on as well. Just gonna turn my corn again. So, the corn will take about 10 minutes or so to fully cook through. So, I just have a little high speed blender over here. We're gonna add in some herbs. I like to use fresh basil because this time of year, oh, so good. Also, I just love basil, and I'm also using tarragon, which kind of has a little anise kind of flavor, little bit of a licorice-y flavor. I love. I have some apple cider vinegar. This is the best. You just do it all in here and it just blends up for you. There's no chopping, no dicing, nothing. I have a garlic clove, we have some lemon juice, fresh lemon juice, a little bit of mustard, and mustard is great in dressings 'cause it's an emulsifier. We're just gonna season it up with a little bit of pepper and some salt, and we're just gonna finish it with a little bit of olive oil. I'm gonna start with that amount, we're gonna blend it up, and then if we need more, I'm just gonna kinda blitz it in as the machine is going. How pretty is that? That's gonna go all over your salad, and I like to leave it with little pieces of green. I like when you kind of know what's in your dressing. I'm just gonna take this dressing off. That looks so beautiful. Alright, let's check on our peaches and our corn. Okay, the peaches are ready. Look at that, how pretty that is. Gorgeous. So, at this point, I just pop them off because I don't wanna get them too mushy or cooked. I just have to cook one side of them, get those yummy char marks. Summer, to me, is just all about easy summer entertaining where you don't have to spend that much time in the kitchen, you can really rely on great, seasonal, fresh produce. Flipping my corn again. It's looking good. The corn's gonna take about like another five minutes or so, but in the meantime, we're gonna get started cutting up our peaches. Alright, these peaches smell so good. So, all we're gonna do just kind of cut them into these little slivers and throw them in your bowl, and again, this salad, the more rustic it looks, the better. I want it to look like it just came off of a farm, got thrown on the grill, and went right on the table. And we have our hero, the corn. I really like it when the corn is still like a little bit crunchy. Look at this. You just have these gorgeous little yummy pearls of sweetness throughout. Look at that. We're gonna take our dressing... It smells so good. That combination of the basil and the tarragon screams summer, and you could put this on anything. You could make a double batch of this and have it for the week, just top everything with it. Look at that, and then we have our sunflower seeds. I just like that little bit of crunch in the salad. Alright, so let's plate this up. This looks so good. Look at these colors! Oh my God, the peach, that corn. Alright, let's dig in. This looks so good. A little bite with the peach and the corn, arugula. Cheers, you guys. Mm, mm, mm. That corn is unbeatable. Look at this. You still see the little char marks throughout, you have those little crunchiness from the sunflower seeds. This salad is so easy to throw together. Just grab your produce, throw it on the grill, make a fabulous dressing, and you have a real winner all summer long. I hope you guys make it.

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