Peach, Blueberry, and Corn Relish Salad
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.