Spicy Peach and Corn Salad with Bocconcini
Make it Pasta! Cook your favourite dried pasta until ‘al dente’. Drain well and add to salad. Serve warm or chilled.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Dressing: 4 tbsp fresh lime juice 2 tbsp honey 4 tbsp olive oil 2 garlic cloves, minced 1 tsp smoked paprika (optional) salt and freshly ground black pepper 1 tub (200 g) Tre Stelle® Bocconcini Pearls 4 cobs fresh corn, husked, kernels removed from 2 cobs 4 jalapeño peppers, seed and dice 2 of the peppers 2 peaches, pits removed, sliced 2/3 cup fresh basil, chopped
Mix dressing ingredients together with the Tre Stelle® Bocconcini Pearls; set aside or cover and refrigerate until ready to use. Preheat indoor or outdoor grill to medium-high; grill 2 cobs of corn and 2 jalapeños until lightly charred. Remove from grill; when cool enough to handle, remove kernels from corn. Remove the stem and seeds from the jalapeños, dice. Mix all the peppers and corn (charred and raw) together in a salad bowl. Add the Tre Stelle® Bocconcini dressing mixture and fresh basil; toss to combine. Line a platter or individual salad plates with peach slices. Top with salad mixture and serve.