I can’t think of a better way to savour the last of summers’ bounty than this yummy salad. Bursting with summer produce, fresh herbs, and a tangy dressing it’s everything I want to eat right now in a bowl.

Other than grilling the corn, it’s also a no-cook recipe, which is great when the summer heat lingers into September and turning on the oven seems intolerable.

The zippy yogurt dressing is the backseat star in this recipe. The yogurt and a little bit of onion powder makes it reminiscent of a buttermilk ranch dressing and completely irresistible!

Grilled Corn, Peach & Avocado Salad with Jalapeño- Yogurt Dressing

serves 4

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3 ears of corn, shucked

4 medium peaches, diced

1 avocado, diced

2 cups of cherry tomatoes, sliced in half

2 cups of cucumbers, diced

1/4 cup chopped basil

1/4 cup chopped mint

For the Jalapeño-Yogurt Dressing:

1/3 cup greek yogurt

1 tbsp olive oil

1 jalapeno, finely chopped

1/4 cup chopped cilantro

juice of 1 lime

1 clove of garlic, minced

1/8 tsp onion powder

salt and pepper

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1. Heat a cast iron skillet over medium high heat. Once hot, add the corn and cook, turning often, until evenly charred on all sides. About 5-7 minutes. Remove charred corn from skillet, and when cool enough to handle, remove the corn kernels using a large knife.

2. Combine diced cherry tomatoes, peaches, cucumbers, avocado, cooked corn, basil, and mint in a large bowl.

3. To make the dressing, combine all ingredients in a blender and blend until smooth and pale green in colour. Add the dressing to the salad just before serving. If not enjoying immediately store the salad and the dressing separately in the fridge until ready to eat.

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