Peach, Blueberry, and Corn Relish Salad
Showcase the fresh flavors of summer in this salad made with sweet peaches and blueberries, juicy grilled sweet corn, and creamy goat cheese.
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.