Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette | Lettuce Romaine | Boston Organics

Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette | Lettuce Romaine | Boston Organics

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Learn to make Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette and hundreds of other recipes featuring lettuce romaine and other organic vegetables and fruit.

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Ingredients

  • 4 ears corn, husked
  • 1 Tbsp plus ¼ cup olive oil
  • Kosher salt
  • ¾ tsp chili powder
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 3 Tbsp fresh lemon juice
  • ½ tsp chopped fresh rosemary
  • Several dashes of hot sauce
  • Freshly ground black pepper
  • 2 nectarines or peaches, sliced into ½"-thick wedges
  • 1 small onion, thinly sliced
  • 1 cup torn fresh basil leaves
  • 4 ounces queso panela or Cotija cheese, crumbled
  • 2 cups chopped lettuce greens or spinach

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