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Spicy Peach and Corn Salad with Bocconcini

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
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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.

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Cheese: Bocconcini

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