Description
This Grilled Corn and Peach Cobb Salad offers a vibrant twist on the classic Cobb, featuring juicy grilled peaches, charred corn, crisp greens, hard-boiled eggs, bacon, blue cheese, and toasted pecans, all drizzled with a homemade honey-mustard dressing. It’s the perfect summer salad bursting with sweet, savory, and smoky flavors for a nourishing, restaurant-worthy main course.
Ingredients
Units
Scale
For the Dressing
- 1 clove garlic, peeled and chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup honey
- 3 tablespoons red wine vinegar or cider vinegar
- 2 tablespoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
For the Salad
- 2 teaspoons organic canola oil or avocado oil
- 2 large peaches, pits removed and cut into quarters
- 2 ears corn on the cob, shucked
- 1 head green leaf lettuce or 2 small heads little gem lettuce, cut and cleaned (about 8 cups)
- 4 hard boiled eggs, peeled and cut into wedges
- 4 slices bacon, cooked and crumbled
- 1/2 cup crumbled blue cheese (about 2 oz)
- 1/4 cup chopped toasted pecans
- 1/2 cup honey mustard dressing (from above)
Instructions
- Prepare the Dressing: Add garlic, olive oil, honey, vinegar, Dijon mustard, salt, and pepper to a blender, mini prep, or jar. Puree or blend until the dressing is completely smooth and emulsified.
- Preheat the Grill: Set your grill to medium heat to get it ready for grilling the peaches and corn.
- Grill the Peaches and Corn: Use a silicone pastry brush to brush oil over the peaches and corn. Place them on the preheated grill, turning occasionally, until they are hot and charred in spots, about 8 to 10 minutes. Once grilled, let them cool slightly. Slice the grilled corn kernels off the cob.
- Assemble the Salad: Divide the cleaned lettuce greens among four plates as a base. Evenly arrange the hard-boiled eggs, bacon, blue cheese, toasted pecans, grilled peaches, and grilled corn over each salad. Drizzle each salad with about 1/2 cup of the prepared honey mustard dressing, reserving any extra dressing for another use.
Notes
- Hard-boiling Eggs Tip: To hard boil eggs, place them in a saucepan and cover with cold water by several inches. Bring the water to a gentle boil, let boil for one minute, then remove from heat and let the eggs stand in hot water for 12 minutes. Drain, cool under running water, and peel.
- You can substitute blue cheese with feta or goat cheese for a milder flavor.
- Swap pecans for walnuts or almonds if preferred.
- For vegetarian, omit bacon or use a plant-based alternative.
Nutrition
- Serving Size: 4 cups
- Calories: 455
- Sugar: 17 grams
- Sodium: 654 mg
- Fat: 34 grams
- Saturated Fat: 6 grams
- Carbohydrates: 27 grams
- Fiber: 3 grams
- Protein: 15 grams
