Peach, Blueberry, and Corn Relish Salad
- Prep Time: 20 minutes
- Cook Time: 12 to 15 minutes
- Servings: 6
- Course: Side Dish
Showcase the fresh flavors of summer in this salad made with sweet peaches and blueberries, juicy grilled sweet corn, and creamy goat cheese.
Reynolds Kitchens tip
Not sweet corn season? Substitute 3 cups frozen whole kernel corn for the fresh corn. Spread kernels in the prepared pan and toss with oil as directed. Bake 20 to 25 minutes, stirring once or twice, or until kernels begin to brown. Continue as directed.
- 6 ears fresh sweet corn
- Reynolds Wrap® Aluminum Foil
- 4 tablespoons olive oil, divided
- 2 cups chopped peaches
- 2 cups blueberries
- 4 ounces aged goat cheese, crumbled
- 1/4 cup thinly sliced red onion
- 1/4 cup white balsamic vinegar
- 1/4 cup finely chopped fresh basil leaves
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 450°F. Remove husks from the corn ears. Gently scrub cobs with a stiff brush to remove silks and rinse. Line a large baking sheet with Reynolds Wrap® Aluminum Foil. Cut kernels from the cobs and spread out onto the baking sheet. Toss with 1 tablespoon of olive oil. Bake 12 to 15 minutes, stirring once or twice, or until kernels begin to brown. Remove from oven and let cool.
Add cooled corn to a medium bowl with peaches, blueberries, goat cheese, and onion.
In a small bowl, whisk together 3 remaining tablespoons olive oil, vinegar, basil, honey, mustard, salt, and pepper. Drizzle dressing over the corn mixture; gently toss to coat. Serve immediately or cover and chill up to 4 hours.
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